I don’t know about you, but when my brain feels like it’s running on fumes, I start craving bowls. Bowls of all kinds: grain bowls, salad bowls, sushi bowls… you name it. And not the dainty salad kind. The big, colorful, throw everything in and hope it works kind.
This one came together on one of those days when I had just enough mental energy to open the pantry and hope inspiration smacked me in the face. Coconut milk, a block of tofu, sweet potato, a mango (admittedly sitting on the counter about to turn), and some cilantro I swore I was going to use earlier in the week. That was all it took.
What came out of it is this: creamy coconut-lime tofu, crisped and glazed with toasted coconut, layered over limey rice and roasted sweet potato, and finished with a bright mango jalapeño salsa. It tastes like vacation escape (which we all need right now) and comfort food at the same time, which is basically my favorite category of food.
If you’ve been in a rut or just want something that wakes your taste buds up, this bowl does that. It’s colorful, fresh, and hearty without being heavy. And honestly, it’s just fun to eat. Enjoy!
Coconut Mango Tofu Bowls with Cilantro-Lime Rice & Sweet Potato
Equipment
- Large nonstick skillet
- Medium saucepan with lid
- Air Fryer
- Cutting board + knife
- Mixing bowls
- Spatula
Ingredients
- 1 sweet potato diced
For the Tofu
- 1 block extra-firm tofu pressed and cubed
- 2 tbsp coconut oil or neutral oil
- 1/2 cup full-fat coconut milk
- 1 tbsp soy sauce or tamari
- 1 tbsp lime juice
- 2 tbsp toasted shredded coconut
- 1 tsp maple syrup or brown sugar
- Pinch of salt
For the Rice
- 1 cup long-grain white rice jasmine or basmati
- 2 cups water or vegetable broth
- Zest and juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt to taste
For the Mango Jalapeño Salsa
- 1 ripe mango diced
- 1-2 jalapeño minced (seeds removed for less heat)
- 1/4 cup red onion finely diced (optional)
- 1/2 bell pepper finely diced
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- Pinch of salt
Optional Toppings
- Extra toasted coconut
- Avocado slices
- Lime wedges
Instructions
- Rinse the rice until the water runs mostly clear. Add it to a saucepan with water or broth. Bring to a boil, then cover, reduce the heat, and simmer 15 minutes or until tender. Fluff with a fork and fold in lime zest and juice, cilantro, and a generous pinch of salt. Keep warm.
- In a small bowl, combine mango, jalapeño, red onion, Bell Pepper, lime juice, cilantro, and salt. Toss and set aside so the flavors can meld.
- Cube sweet potato and spray with oil of choice. In air fryer at 350F, roast sweet potato until golden and soft on the inside.
- Heat coconut oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 7–8 minutes.
- Reduce the heat to medium. Add coconut milk, soy sauce, lime juice, toasted coconut, maple syrup, and a pinch of salt. Stir and simmer until the sauce thickens and coats the tofu, 3–4 minutes.
- Spoon cilantro-lime rice and sweet potato into bowls. Top with coconut-lime glazed tofu and mango salsa. Sprinkle with extra toasted coconut and add avocado or lime wedges if you’d like. Serve warm.
Video
@herbyeater I’ve been in this season where I just want meals to feel easy but still feel like…something. You know? Like they don’t need to be fancy or take forever, but I want to actually enjoy them — not just shove something in my face while standing over the sink (which, let’s be real, happens too). & I found that this…this is worth sitting down for. Everything piled into a bowl and it just… worked. The creamy coconut tofu, the cozy sweet potato, that bright-spicy mango situation on top — it’s balanced without trying too hard, and honestly the kind of dinner that makes the whole night feel a little calmer. No rules, no perfect plating. Just good food that made me pause for a second and breathe. 😌🤍 #plantprotein #veganrecipes #healthyrecipes #budgetfriendly #tastyfood
♬ You’re On Your Own, Kid – Taylor Swift