Name: Roasted cauliflower and squash quinoa bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cauliflower florets, cut into 3/4-inch pieces; 3.5 oz butternut squash, peeled and cut into 3/4-inch cubes; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 13 oz silken tofu, pureed until smooth; 1/4 cup nutritional yeast; 2 tbsp vegetable broth; 3/4 tsp garlic powder; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cauliflower and squash with the olive oil, half the salt, and the pepper. Spread in a single layer. Roast for 12 minutes, flip the vegetables, and roast until the cauliflower is browned and the squash is tender, about 10 more minutes.
While vegetables roast, rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. In a small pot, combine the quinoa, water, and a pinch of the remaining salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
In a separate small pot, whisk together the pureed silken tofu, nutritional yeast, garlic powder, and vegetable broth over low heat. Whisk constantly until the sauce is heated through and smooth, about 4 minutes. Remove from heat and stir in the lemon juice and the remaining salt.
Place the fluffed quinoa in a bowl. Arrange the roasted cauliflower and butternut squash on top, then pour the warm tofu sauce over the vegetables and grains.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes