Tofu Macro Bowl

with Roasted Sweet Potatoes & Cashew Dressing

Moderate | 25 min

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The Fresh Prep Zero Waste Kit is a reusable container that will hold your meal kit ingredients, reducing the use of single-use plastics and serving up an easier cooking experience. To find more Zero Waste recipes, look for the badge “Packed in a Zero Waste Kit” on our weekly menu. Keep an eye on your inbox to learn more about this initiative, or visit our how-to page.
Contains: Cashews, Soy, Sulphites

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, other Tree Nuts

What We'll Send

Red Beets Julienne
Cilantro
Orange Sweet Potato Diced 1"
Carrot Julienne
Jalapeno
Green Onion
Garlic
Spinach
Canned Brown Lentils
Lime
Cashew Butter
Baked Tofu
Dressing Blend
Maple Syrup, Tamari
Spice Blend
Coriander, Ground Sumac, Basil Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 867
Fat 43g
Protein 38g
Carbohydrates 118g

Cooking Directions

1

Cook Sweet Potatoes

  • Turn oven to 425°F.
  • Line a baking sheet with foil.
  • Place sweet potato on baking sheet and toss with 1 tbsp. olive oil.
  • Season to taste with salt and pepper.
  • Put baking sheet in oven and set a timer for 12 minutes.
  • When timer goes off, turn sweet potatoes with a spatula.
  • Return baking sheet to oven and cook for 6–8 minutes more, or until tender and golden.
2

Prepare Ingredients

  • Wash spinach, cilantro, jalapeno, green onion, and lime.
  • Pick and chop cilantro leaves.
  • Thinly slice green onion.
  • Zest and cut lime in half.
  • Drain and rinse lentils in a fine mesh sieve.
  • Cut jalapeno in half, remove seeds, and mince.
  • Wash hands well with hot soapy water.
3

Prepare Cashew Dressing

  • In a small bowl, whisk together cashew butter, dressing blend, garlic, spice blend, and half of the lime juice to taste.
  • Add lime zest and jalapeno to taste.
  • Whisk in 3–4 tbsp. hot water until mixture is smooth and your desired consistency is reached.
4

Cook Tofu

  • Heat a large skillet with 1 tbsp. olive oil over medium-high heat.
  • Drain tofu and pat dry with paper towel. Cut into ½ inch cubes.
  • Once hot, add tofu to skillet. Cook for 4–6 minutes, turning as needed, or until edges are becoming crispy.
5

Toss Lentils

  • In a medium bowl, add lentils, 1 tbsp. olive oil, cilantro, green onion, and remaining lime juice to taste.
  • Toss well to coat.
  • Season to taste with salt and pepper.
6

Assemble + Serve

  • Divide spinach and lentils into serving dishes.
  • Add tofu, sweet potatoes, carrots, beets in separate mounds on top.
  • Drizzle cashew dressing on top of everything.
  • Enjoy!
7

Wash + Return

  • Rinse Zero Waste Kit components with cold water for 20-30 seconds.
  • Put dried components with lid unsealed and other returnables into cooler bag and zip up.
  • Return with next delivery.

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