It's a tofu 'jerked' to perfection in a meatless grain bowl. All of which will make your tastebuds dance for joy and the addition of roasted sweet potatoes brings surprise twist!

Ingredients

• 2 cups white rice


• 4 cups water


• Cubed peeled sweet potato (1 large)


• 3 tablespoons coconut oil or vegetable oil, divided as needed


• 1/2 red bell pepper, sliced


• 1/2 green bell pepper, sliced


• 1/2 orange bell pepper, sliced


• 1 (14 ounce) package extra firm tofu


• 15 ounce can black beans, drained and rinsed


• 1 teaspoon jerk seasoning, or to your taste


• 2 tablespoons jerk marinade

Directions

Step 1

Place water and rice in a saucepan, and bring to boil. Simmer, covered, 20 to 25 minutes until rice is tender and water has been absorbed, reduce heat to medium low. Keep warm.

Step 2

In a separate bowl, mix all ingredients until well combined, then in a large bowl, combine all dry ingredients.

Step 3

Rub 1 tablespoon of oil on cubed sweet potatoes. It's spread evenly on a baking sheet.

Step 4

Sweet potatoes should be roast in the preheated oven, 15 to 20 minutes until tender but not too soft.

Step 5

In a cast iron skillet, heat 1 tablespoon coconut oil up to low heat and add red, green and orange bell peppers and saute 2 to 3 minutes. Set aside and remove from the skillet.

Step 6

To the same skillet add remaining 1 tbsp coconut oil. Add tofu evenly. Then cook for 2 mins, flip them over and gently place on the other side. Turn occasionally and continue cooking until edges of tofu are a little crisp, about 6 to 8 minutes.

Step 7

Mix in jerk marinade on tofu, making sure the tofu is totally covered. When your tofu caramelize from the marinade, set aside.

Step 8

Place warm black beans in a microwave safe dish, heat in microwave until hot, about 2 to 3 minutes, stirring every 30 seconds.

Step 9

Assemble grain bowls: From here cut tofu, peppers, and sweet potatoes up into pieces and divide rice, tofu, peppers, sweet potatoes, and black beans evenly amongst each individual serving bowl.

This teriyaki salmon bowl is baked for 15 minutes with a 4 ingredient homemade teriyaki sauce made of soy sauce, brown sugar, garlic, and ginger then serves it in a bowl with rice, red cabbage, carrots and radishes.

Ingredients

• 1/4 cup low-sodium soy sauce


• 3 tablespoons brown sugar


• 1 small clove garlic, chopped


• 1 splash fish sauce


• 1 tablespoon chopped fresh ginger


• 1 (6 ounce) salmon filet


• 1/4 cup grated carrots


• 2 radishes, thinly sliced


• 1 cup shredded red cabbage


• 1 cup cooked rice


• 1 teaspoon sesame seeds (optional)


• 1 green onion, thinly sliced (optional)

Directions

Step 1

Spray a baking dish with cooking spray and preheat the oven to 400 degrees F (200 degrees C).

Step 2

Mix in a small bowl soy sauce, brown sugar, garlic and ginger. Set the salmon down, skin side down, in prepared baking dish. Pour teriyaki sauce over.

Step 3

Place in the preheated oven, then bake until fish flakes easily with a fork, 12 to 15 minutes.

Step 4

Then, fill a small bowl with rice, pour a small portion of teriyaki sauce from the baking dish over the salmon and fill with the rest. Now add in the shredded cabbage if you haven't, grated carrots and radishes. If using the Oxy Sushi Spreader and garnished, sprinkle with sliced green onions and sesame seeds.

Introduction:

1. The Art of Preparation:

2. Memorable Trivia Moments:

3. Navigating Challenging Questions:

4. Balancing Speed and Accuracy:

5. Advice for Aspiring Trivia Enthusiasts:

Conclusion:

Introduction:

1. Cultural Diversity in Sports Questions:

2. Regional Sports Icons and Legends:

3. Multi-Language Trivia Events:

4. Global Sports History Challenges:

5. Virtual World Tours of Sports Arenas:

Conclusion: