Name: Roasted vegetable meal prep bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz firm tofu, patted dry and cubed; 3 oz broccoli, cut into small florets; 3/4 red bell pepper, sliced; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa, rinsed; 1/2 cup water; 1/4 cup nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

509 calories

Protein: 41g; 30% of calories
Carbs: 48g; 36% of calories
Fat: 20g; 34% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tofu, broccoli, and red bell pepper with the olive oil, half the salt, and all the black pepper. Spread in a single layer and roast for 25 minutes until the tofu is golden and the vegetables are tender.
While the vegetables roast, combine the rinsed quinoa and water in a small saucepan over high heat. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when water is absorbed and grains are fluffy.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and the remaining salt until smooth.
Fluff the quinoa with a fork and place in a bowl. Top with the roasted tofu and vegetables. Drizzle the yogurt sauce over the top before serving.

Nutrition

Ingredients

Instructions

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