The sauce will last in the refrigerator for 7-10 days covered.
Chili Lime Sweet Potatoes or Roast without Marinade
Cut the sweet potato into equal-sized cubes (skin on).
Place in a pan and cover with water and 1 teaspoon of salt.
Parboil for 5 minutes.
Drain and rinse with cold water.
Transfer potatoes to a refrigerator-safe container and add ¼ cup lime juice and 1 tablespoon chili powder.
Cover and shake to cover all potatoes. Allow to marinate overnight or at least a few hours.
Air-fry potatoes in a single layer at 400 degrees for 10 minutes; check as larger-sized cubes may take a few minutes longer.
Or, roast potatoes on a baking sheet in a 400-degree oven for 30 minutes.
Rinse and drain black beans (or substitute pinto beans)
Place beans in a pan and add 3 Tablespoons of ranchero sauce or salsa.
Heat on medium-low and stir until heated through.
Air-fried Corn Tortilla Strips
Cut corn tortillas in strips using a pizza cutting,
Make sure they are equal in size.
Place tortillas strips on the air-fryer pan in a single layer or the base of the airfryer. Do not overlap pieces.
Brush with lime juice and sprinkle with salt or leave plain for extra flavor.
Cook at 370b degrees for 6 minutes until brown and crispy.
How to Assemble the Vegan Breakfast Bowl
Add a serving of tofu, sweet potatoes, ranchero beans, and kale in each bowl. Add avocado, red onion, tomatoes, and jalapenos to the kale. Place the tortilla strips by the beans in the corner for dipping.
Add ranchero sauce or salsa on top of the potatoes and tofu.
Serve with a lime wedge.
Customize your own bowl by making it simple: air-fry tofu and sweet potatoes together, cook ahead of time, and reheat when ready to serve.
Instead of ranchero sauce, if you're in a hurry, choose salsa or hot sauce as an alternative.
Add cilantro if desired.
Choose a grain such as rice, farro, barley, or quinoa instead of sweet potatoes if desired.