Name: Roasted vegetable buddha bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 275 g extra-firm tofu, pressed for 15 minutes and cut into 3/4-inch cubes; 1/2 medium sweet potato, diced into 1/2-inch cubes; 3 oz broccoli, cut into small florets; 3 tbsp quinoa; 1/2 cup water; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp tahini; 1 1/2 tsp lemon juice

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tofu cubes with the garlic powder, smoked paprika, half the olive oil, and a pinch of the salt. On the other side of the pan, toss the sweet potatoes with the remaining oil, a pinch of salt, and pepper. Roast for 15 minutes.
While the tofu and potatoes roast, combine the quinoa and water in a small saucepan with a pinch of 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.
When the 15 minute timer for the vegetables ends, flip the tofu. Add the broccoli florets to the pan, tossing them with the sweet potatoes. Roast for 15 minutes more until the sweet potatoes are tender, the broccoli is charred at the edges, and the tofu is golden. Done when golden and firm.
In a small bowl, whisk the tahini, lemon juice, and remaining salt with 1 tablespoon of water. Add more water a teaspoon at a time until the dressing is smooth and thin enough to fall off the spoon in a ribbon.
Fluff the quinoa and place it in a bowl. Top with the roasted sweet potatoes, charred broccoli, and crispy tofu. Drizzle the tahini dressing over everything.

Nutrition

Ingredients

Instructions

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