Name: Roasted vegetable buddha bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, pressed and cut into 1-inch cubes; 1/3 cup canned chickpeas, drained and patted dry; 1/2 medium sweet potato, diced into 1/2-inch cubes; 3 oz broccoli florets, cut into bite-sized pieces; 1 tsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1 tsp salt; 2 tbsp quinoa, rinsed; 1/4 cup water; 1 tbsp tahini; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the tofu, chickpeas, and sweet potato cubes with the olive oil, smoked paprika, garlic powder, and half the salt. Spread them into a single layer and roast for 12 minutes.
While the vegetables roast, combine the rinsed quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes.
Remove the pan from the oven. Add the broccoli florets to the pan and toss with the other ingredients to coat in any remaining oil. Return to the oven and roast until the sweet potatoes are tender and the broccoli is browned on the edges, about 13 minutes more.
In a small bowl, whisk the tahini, lemon juice, the remaining salt, and a tablespoon of warm water. Whisk until the sauce is smooth and thin enough to drizzle, adding more water if needed.
Remove the quinoa from the heat and let it rest, covered, for 5 minutes before fluffing with a fork. Place the quinoa in a bowl, top with the roasted tofu and vegetable mixture, and drizzle the tahini dressing over the top.

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Ingredients

Instructions

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