Broccoli Brown Rice Bowls with Tofu, Coconut Bacon, and Almond Satay Sauce

These Broccoli Brown Rice Bowls are a healthy and hearty meal packed with plant-based goodness. Featuring savory marinated tofu, crunchy coconut bacon, steamed broccoli and kale, and a creamy almond satay sauce, these bowls offer a wonderful balance of flavors and textures. Whether you’re meal prepping for the week or looking for a nutritious dinner option, this bowl will leave you feeling satisfied and nourished.

Ingredients:

For the Tofu:

• 1 package of firm or extra-firm tofu, drained and pressed
• 3 tablespoons tamari or soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder

For the Coconut Bacon:

• 1 tablespoon soy sauce or gluten-free tamari
• 1 tablespoon maple syrup
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon smoked paprika (optional)
• Pinch of black pepper
• 1 cup plain unsweetened coconut flakes

For the Almond Satay Sauce:

• 3 tablespoons almond butter
• 2 tablespoons sweet chili sauce
• 3 tablespoons tamari or soy sauce
• 1 teaspoon apple cider vinegar
• 1/4 cup light coconut milk

For the Bowls:

• 3 cups cooked brown rice (or 1 cup uncooked)
• 4 cups chopped and steamed broccoli
• 4 cups finely chopped and lightly steamed kale
• 2 cups grated carrots

Instructions:

1. Prepare the Tofu:

• Preheat the oven to 400°F (200°C).
• Cut the tofu into cubes and toss it in a mixture of tamari (or soy sauce), maple syrup, and garlic powder. Let it marinate for 10-15 minutes.
• Spread the marinated tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and slightly crispy.

2. Make the Coconut Bacon:

• Preheat the oven to 325°F (160°C).
• In a bowl, mix the soy sauce, maple syrup, apple cider vinegar, smoked paprika, and black pepper.
• Add the coconut flakes to the mixture and toss to coat evenly.
• Spread the coconut flakes on a lined baking sheet and bake for 8-10 minutes, stirring halfway, until crispy.

3. Prepare the Almond Satay Sauce:

• In a small bowl, whisk together the almond butter, sweet chili sauce, tamari (or soy sauce), apple cider vinegar, and light coconut milk until smooth and creamy.

4. Cook the Brown Rice:

• If you haven’t already, cook the brown rice according to the package instructions. Set aside and keep warm.

5. Steam the Vegetables:

• Steam the chopped broccoli and kale for 5-7 minutes, until they are tender but still bright green.

6. Assemble the Bowls:

• Divide the cooked brown rice into bowls. Top with steamed broccoli, kale, grated carrots, and baked tofu.
• Drizzle generously with the almond satay sauce and sprinkle the crispy coconut bacon on top.

7. Serve:

• Serve the Broccoli Brown Rice Bowls immediately, with extra sauce on the side if desired.

Conclusion:

These Broccoli Brown Rice Bowls are a vibrant, nutrient-rich meal perfect for lunch or dinner. The marinated tofu provides a savory protein, while the coconut bacon adds a delightful crunch. The almond satay sauce ties everything together with its creamy, tangy flavor, making each bite satisfying and full of flavor. This bowl is not only delicious but also a great way to fuel your body with wholesome ingredients.