Fish

Beach Bomb Rice Bowl is for Lunch.

Beach Bomb Rice Bowl takes 140 minutes to prepare.

Beach Bomb Rice Bowl takes 12 minutes to cook.

Beach Bomb Rice Bowl makes 4 servings.

The ingredients for Beach Bomb Rice Bowl are:

350g low-fat firm or extra firm tofu, drained and cubed into 16 pieces
1/4 cup seasoned rice wine vinegar
3 tbsp tamari
1/2 tsp Siracha hot sauce
2 tbsp water
1 medium-large eggplant, unpeeled, cut crosswise into 8 slices
1 sweet potato, unpeeled, cut crosswise into 8 slices
1 large red pepper, cut into 8 strips
3 cups hot, cooked brown basmati rice
3 tbsp tamari
1 tbsp Italian herb blend
8 dry-pack sundried tomatoes, soaked in boiling water, drained and halved
1 lemon, cut in wedges

Here is how you make Beach Bomb Rice Bowl:

Place tofu cubes in a shallow dish.Combine vinegar, tamari, Siracha and water, pour over tofu cubes.Cover, refrigerate and marinate for 1-2 hours.Preheat grill or broiler, lightly misting with non-stick cooking spray.Drain tofu and discard marinade.Grill tofu, eggplant, sweet potato and red pepper 7 - 10 minutes, turning over after 5.Divide rice between 4 bowls, drizzle with tamari and sprinkle with herbs. Top each bowl with 4 cubes of tofu, 2 slices each eggplant, sweet potato, and red pepper, and 4 sundried tomato halves.Garnish with lemon wedges and serve.Number of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Beach Bomb Rice Bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 368.4

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,215.7 mg
• Total Carbs: 57.9 g
• Dietary Fiber: 8.4 g
• Protein: 24.3 g

The dietary needs meet for Beach Bomb Rice Bowl is Gluten Free