Description
A bright and easy vegan meal with roasted vegetables, nutty tahini, and peppery peanut-baked tofu. Perfect for meal prep and packed with flavor.
Ingredients
Scale
- 170 g (1 cup) dry quinoa, rinsed
- 450 g (1 lb) extra-firm tofu, pressed
- 450 g (1 lb) sweet potato, peeled and cut into 2 cm (¾ inch) cubes
- 300 g (10 oz) broccoli florets
- 150 g (5 oz) red cabbage, thinly sliced
- 120 g (2 medium) carrot, julienned or shredded
- 400 g (15 oz) can chickpeas, drained and rinsed
- 1 medium avocado, sliced
- 60 g (¼ cup) tahini
- 45 ml (3 tbsp) lemon juice
- 30 ml (2 tbsp) warm water
- 1 clove garlic, minced
- 1 tsp soy sauce or tamari
- 1 tsp Diamond Crystal kosher salt
- 60 g (¼ cup) smooth peanut butter
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) soy sauce or tamari
- 1 tbsp rice vinegar
- 45 ml (3 tbsp) olive oil, divided
- 15 g (1 tbsp) cornstarch
- 15 g (1 tbsp) toasted sesame seeds
- Salt and freshly ground black pepper to taste
Instructions
- Cook the quinoa: Place 170 g (1 cup) rinsed quinoa and 480 ml (2 cups) water in a medium saucepan with a pinch of salt. Bring to a simmer over medium heat, cover, and reduce to low for 15 minutes. Remove from heat and let rest, covered, for 5 minutes; fluff with a fork and season with ½ tsp salt.
- Press and coat the tofu: Press 450 g (1 lb) firm tofu for 15–20 minutes, then cut into 3 cm (1¼ inch) cubes. Toss cubes with 15 g (1 tbsp) cornstarch and a pinch of salt to coat.
- Make the peanut glaze and coat tofu: Whisk 60 g (¼ cup) peanut butter, 15 ml (1 tbsp) maple syrup, 15 ml (1 tbsp) soy sauce, and 15 ml (1 tbsp) rice vinegar with 1–2 tbsp warm water until pourable. Brush or toss tofu lightly in the glaze. Bake tofu at 220°C (425°F) for 18–22 minutes, turning once.
- Roast the vegetables and chickpeas: Toss sweet potato cubes and broccoli with 30 ml (2 tbsp) olive oil, ½ tsp salt, and black pepper. On a separate sheet, toss drained chickpeas with 15 ml (1 tbsp) olive oil, 1 tsp soy sauce, and 1 tbsp sesame seeds. Roast both sheets at 220°C (425°F) for 20–25 minutes.
- Make the tahini dressing: Whisk 60 g (¼ cup) tahini, 45 ml (3 tbsp) lemon juice, 30 ml (2 tbsp) warm water, garlic, 1 tsp soy sauce, and a pinch of salt until smooth.
- Assemble the bowls: Divide warm quinoa among 4 bowls. Arrange roasted sweet potato, broccoli, sesame chickpeas, shredded red cabbage, carrots, slices of avocado, and peanut-glazed tofu on top. Drizzle tahini dressing and sprinkle toasted sesame seeds.
Notes
This bowl can be made ahead with components stored separately. Reheat roasted items before assembling, and add avocado just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 8g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 21g
- Cholesterol: 0mg