Name: Crispy Tofu and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120g Extra Firm Tofu; 100g Cooked Quinoa; 80g Sweet Potato, cubed; 50g Broccoli florets; 1 tbsp Olive Oil; 50g Fresh Blueberries; 1 tbsp Lime Juice; 1 tsp Garlic Powder

Nutrition

Per serving

481 calories

Protein: 20g; 17% of calories
Carbs: 53g; 43% of calories
Fat: 22g; 41% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and the garlic powder.
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and lightly browned.
While the vegetables roast, press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the tofu cubes for 3-4 minutes per side until they achieve a golden, crispy exterior.
Layer the cooked quinoa in a bowl and top with the roasted vegetables and crispy tofu.
Drizzle the entire bowl with fresh lime juice and serve with the blueberries on the side for a refreshing contrast.

Nutrition

Ingredients

Instructions

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

More lunch recipes