YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Power Bowl with Quinoa
Sheet-pan roasted tofu and colorful vegetables are served over fluffy quinoa with a creamy lemon-yogurt sauce that adds a bright, zesty finish.
INGREDIENTS
6 oz Extra firm tofu
0.25 cup Cooked quinoa
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tsp Extra virgin olive oil
0.5 cup Non-fat plain Greek yogurt
0.5 tbsp Hemp seeds
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu with a clean towel to remove excess moisture, then cut it into 1/2-inch cubes.
Place the tofu cubes, broccoli florets, and sliced red bell peppers onto the baking sheet.
Drizzle the mixture with olive oil and season evenly with sea salt, black pepper, and garlic powder.
Roast for 22 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender with charred edges.
While the vegetables roast, whisk the Greek yogurt and lemon juice together in a small bowl until the dressing is smooth.
Assemble the bowl by placing the cooked quinoa at the bottom and topping it with the roasted tofu and vegetable medley.
Drizzle the lemon-yogurt dressing over the bowl and garnish with hemp seeds before serving.