snapshot: avocado and sweet potato brown rice bowl

heavily based on this recipe,

rice bowls have become one of 

my favorite feel-good dinners.

hearty, but not fatty or overly

filling, they're just as comforting on

a cold night as 

a warm spring evening.

and while, yes, i think it's

daring to give another tofu

recipe so soon, i think you can handle

it - or swap it out for chicken, beef or shrimp.

to make: 

fill bowls with freshly cooked and hot

brown rice that 

has been tossed with 

shredded toasted nori.

top with one large sweet potato,

diced, sprinkled with

lime juice, cayenne and kosher salt,

and roasted,

one large caramelized sweet onion,

a cubed ripe avocado

and sliced firm tofu that has been dried

well and browned in a saute pan.

my favorite part: sprinkle with

shredded toasted nori, sesame seeds

and this stuff, which i am absolutely

addicted to.

serve with wedges of lime.*

*none of this is actually shown in the photos, which is a shame, and a long story. but trust me and use them - they bring the whole thing together.