Name: Roasted vegetable buddha bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz firm tofu, pressed and cubed; 1/2 medium sweet potato, diced into 1/2-inch pieces; 3 oz broccoli florets, cut into bite-sized pieces; 1/2 tsp olive oil; 1 tbsp water; 1/2 tsp salt; 1/4 tsp garlic powder; 2 1/2 tbsp quinoa, rinsed; 1/4 cup water; 1 tsp tahini; 1 1/2 tsp lemon juice; 1/2 tsp maple syrup; 1 tbsp nutritional yeast; 1 tbsp water

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. In a bowl, toss the tofu and sweet potato with the olive oil, the 1 tbsp of water, garlic powder, and half the salt. Spread them in a single layer on a half-sheet pan. Roast for 10 minutes.
Add the broccoli to the pan and toss with the other ingredients. Ensure everything is spread out in a single layer again. Roast for 15 minutes more until the sweet potatoes are tender and the broccoli is browned. Done when vegetables are tender.
While the vegetables roast, combine the quinoa, the 1/4 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, then cover and reduce to a low simmer. Cook for 12 minutes, then remove from heat and let sit covered for 5 minutes. Done when water is absorbed.
In a small bowl, whisk the tahini, lemon juice, maple syrup, nutritional yeast, the final 1 tbsp of water, and the remaining salt until smooth. Add more water by the teaspoon if needed until it reaches a drizzling consistency.
Fluff the quinoa with a fork and place it in a serving bowl. Top with the roasted tofu, sweet potatoes, and broccoli. Drizzle the tahini dressing over the top and serve.

Nutrition

Ingredients

Instructions

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