Sweet Potato & Broccoli Bowl

Some nights, you just need a bowl full of comfort—simple, hearty, and packed with flavor. This sweet potato and broccoli bowl has become one of my go-to meals when I want something nourishing without spending forever in the kitchen. It’s colorful, cozy, and comes together with everyday ingredients you probably already have on hand. Whether you're easing into plant-based eating or just looking for a delicious way to get more veggies in, this bowl hits the spot every time.

3 white/ orange sweet potatoes, cubed

1 pack of baked tofu, cubed

2 cups of broccoli florets

1/4 cup Teriyaki sauce

1/4 cup peanut butter

1/8 sweet chili sauce

1 cup water (1/2 cup for sauté, 1/2 cup for sauce)

Sprinkle of roasted sesame seeds

Boil cubed sweet potatoes in water just covering over the top of potatoes for 10 min. Add broccoli to the same pot and cook for 3 minutes. Drain broccoli and sweet potatoes and set to the side. In a pan, add teriyaki, water, and tofu cubes to medium high heat. Continue to stir occasionally. Add the broccoli and sweet potatoes to the pan. Cool for 5 minutes, stirring occasionally throughout. In a small bowl, add peanut butter, sweet chili sauce and water, to thin and mix until it is smooth. Scoop out the sweet potato and broccoli whole mixture into bowls. Drizzle the peanut sauce on top. Sprinkle the sesame seeds to garnish. And enjoy.

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