Name: Roasted vegetable buddha bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz firm tofu, pressed and cut into 3/4-inch cubes; 3.5 oz broccoli florets, cut into bite-sized pieces; 3/4 medium carrot, shredded; 1 1/2 tbsp quinoa; 2 tsp tahini; 2 tsp lemon juice; 3/4 tsp maple syrup; 1/2 tsp olive oil; 1 tsp salt; 1/4 tsp garlic powder; 1/3 cup water

Nutrition

Per serving

533 calories

Protein: 46g; 31% of calories
Carbs: 36g; 25% of calories
Fat: 28g; 44% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
Toss the tofu cubes and broccoli on the sheet pan with the oil, garlic powder, and a pinch of the salt. Arrange in a single layer and roast until the tofu is golden and firm at the edges, about 20 to 25 minutes. Done when golden and firm at the edges.
While the tofu roasts, combine the quinoa and 1/4 cup of the water in a small pot with 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 sit, covered, for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, the remaining salt, and the remaining 1 tablespoon of water. Add more water by the teaspoon if needed until the dressing is smooth and runs off a spoon.
Place the cooked quinoa in a bowl. Top with the roasted tofu, broccoli, and shredded carrots. Drizzle the tahini dressing over the top and serve.

Nutrition

Ingredients

Instructions

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