October 20

5-ingredient Sweet Potato & Broccoli Bowl

5-ingredient Sweet Potato & Broccoli Bowl

Cook Time18 mins
Total Time35 mins
Course: Main Course
Keyword: gluten-free, high-protein, oil-free, vegan
Servings: 2
Author: J. Plants


  • 250 g. | 4 Sweet potatoes cubed
  • 200 g. | (1-oz) pack Smoked tofu cubed
  • 350 g. | 2 cups Broccoli florets
  • 60 ml. | ¼ cup Teriyaki sauce
  • 70 g. | ¼ cup Peanut butter
  • 120 ml. | ½ cup Water


  • Cook the sweet potato cubes, covered with water, in a medium pot over medium-high heat for about 10 minutes.
  • Add the broccoli florets, and cook for another 3 minutes.
  • Take the pot off the heat, drain the excess water from the broccoli and sweet potatoes and set aside for now.
  • Put a non-stick deep frying pan over medium-high heat and add the teriyaki sauce, the water and tofu cubes.
  • Keep stirring continuously until everything is cooked, then add the broccoli florets and sweet potato cubes to the frying pan.
  • Cook for about 5 minutes while stirring occasionally.
  • Turn the heat off, leave to cool down for a minute, then drain the excess water.
  • Divide between 2 plates, drizzle half of the peanut butter on top of each plate with the optional toppings and enjoy!
  • Store in an airtight container in the fridge, and consume within 3 days. Alternatively, store in the freezer for a maximum of 30 days and thaw at room temperature. The bowl can be eaten cold or reheated in a saucepan or a microwave.

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN


Click here for a full list of International retailers like amazon for the kindle ebook, paperbacks and hardcover versions of the book!



Gluten-Free, Oil-Free, Refined Sugar-Free

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