Chimichurri Tofu & Spinach Grain Bowls
with Mixed Sweet Potato Jumble
- Soy
- Eggs
- Wheat
A colorful mix of orange and purple sweet potatoes adds delicious earthy-sweet flavor to these seared tofu and mixed grain bowls. Packed with fresh spinach and brightened up with herbaceous, tangy chimichurri sauce and fresh lemon juice, this nourishing meal is an instant winner as a light lunch or dinner.
Ingredients
1 unit
Purple Sweet Potato
1 unit
Sweet Potatoes
1 unit
Red Onion
1 unit
Lemon
1 unit
Tofu
(Contains: Soy)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Chimichurri
1 unit
Microwavable Grain Blend
(Contains: Wheat)
2.5 ounce
Spinach
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-inch pieces. Halve, peel, and cut onion into 1⁄2-inch wedges. Zest and quarter lemon. • Open and drain tofu; press out excess water with paper towels. Cut crosswise into three pieces, then stand each piece upright and halve vertically (you’ll have six thin planks). Season generously all over with salt.
• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, 3-5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed! • Turn off heat; transfer to a paper towel-lined plate.
• While tofu cooks, in a small bowl, combine mayonnaise, half the chimichurri, and as much lemon zest as you like.
• Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1 1⁄2-2 minutes. • In a medium bowl, toss together grain blend, spinach, remaining chimichurri, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
• Divide salad between shallow bowls. Top with sweet potato jumble and tofu in separate sections. Drizzle with chimichurri mayo and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tangy, herbaceous chimichurri sauce, but some found the tofu bland. Consider marinating or seasoning the tofu for more flavor 🌿.
- Ease of prep: Quick and simple to prepare, though some noted the sweet potatoes needed longer cooking time than suggested.
- Suggestions: Try adding toasted almonds or feta for extra texture and flavor. Consider dusting tofu with cornstarch and seasonings before searing.
- Leftovers: Reheats well, though spinach may wilt. Some found it even better the next day; others suggested adding bok choy for freshness.
- Texture: Customers enjoyed the variety of textures, especially the mix of purple and orange sweet potatoes.
Reviews from our home cooks
I liked this recipe. Very delicious and filling. The chimichurri was a nice addition to the flavors. I'd only improve one thing: Send a flavoring packet and cornstarch to dust the tofu flanks with before searing in the pan. Tofu only has whatever flavoring you add to it and while I did dust mine with cornstarch and seasoning, that was out of my own stash, and not in the HelloFresh bag.
That chimichurri sauce is music to my taste buds! So tangy and herbaceous! This dish is a win and will definitely be making again. I hope to see more delicious protein rich vegetarian recipes on here like this!
Tofu needs to be marinated in something. It's overly bland compared to the rest of the dish.
This meal was amazing. Unfortunately, we couldn't eat the tofu, but the grain salad and the sweet potato/onion jumble was so delicious and it was all very easy to cook!
Very flavorful and filling. The potatoes need to be cooked longer than suggested by 15 minutes. Loved the chimichurri sauce.
I really enjoyed this. Love that a purple sweet potato was included. I've liked all of the salad/grain bowls. Keep them coming!
Chimichurri is yummy, wanted more of it. Doesn't make great leftovers as spinach gets wilted.
This is an odd looking dish that tastes amazing! Even reheated it was excellent.
Super fun! We loved the two different kinds of sweet potato! Great sauce. Love the tofu!
Great flavor! And even better the next day for leftovers. I added some bok choy and it was delicious with it.
