Name: Roasted vegetable buddha bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz firm tofu, pressed and cut into 3/4-inch cubes; 3 oz broccoli florets, cut into bite-sized pieces; 1/2 medium sweet potato, peeled and cut into 1/2-inch dice; 1/2 tsp olive oil; 1/4 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 1 tsp tahini; 1 tsp lemon juice; 1 tbsp nutritional yeast

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the tofu and sweet potato with the olive oil, garlic powder, black pepper, and half the salt. Spread them in a single layer and roast for 12 minutes.
While the vegetables roast, rinse the quinoa in a fine-mesh strainer. In a small pot, combine the quinoa, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Add the broccoli to the sheet pan with the tofu and potatoes, tossing to combine. Return the pan to the oven and roast until the tofu is golden and the potatoes are tender, about 13 minutes more. Done when tofu is golden and potatoes are tender.
In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and the remaining salt. Whisk in 1 to 2 tablespoons of water, a little at a time, until the dressing is smooth and pourable.
Fluff the quinoa with a fork and place it in a bowl. Arrange the roasted tofu, sweet potatoes, and broccoli on top. Drizzle with the tahini dressing and serve.

Nutrition

Ingredients

Instructions

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