Vegetable and Tofu Quinoa Bowls
It’s so important to make sure you’re getting a good serve of vegetables daily. This recipe allows you to create a very filling meal with a large serve of veggies which is always a good thing! It’s a hit in our household and I just had to share it!
This recipe does have a lot of ingredients and requires a bit of prep but it is well worth it. Keep in mind you will need to cook most elements individually which takes time so if it is easier, you could pre make some of them and just heat them up for the meal when needed. Or, eat them cold. It’s entirely up to you and what you prefer.
Vegetable and Tofu Quinoa Bowls
Gluten Free, Dairy Free, Refined Sugar Free, Egg Free, Vegan, Corn Free
Ingredients
– 2 cups GF & DF Vegetable stock
– 1 cup of uncooked quinoa
– 2 cups chopped kale
– 2 cups brussels sprouts, chopped into quarters
– 2 teaspoons paprika
– Juice of one lime
– 1 sweet potato, peeled and diced
– 2 cups pumpkin, peeled and diced
– 1 large beetroot, peeled and diced
– 450g Firm tofu
– 1 tin of chickpeas
– 1/4 cup almonds
– 1/4 cup walnuts
– 2 Tablespoons sunflower seeds
– 1 avocado diced
– 1 teaspoon Ground oregano
– Salt and Pepper to taste
– 3 teaspoons Coconut oil
– 2 teaspoons Olive oil
Method
1. Rinse 1 cup of quinoa in running water. Place the rinsed quinoa in a saucepan and cover with 2 cups of vegetable stock. Cover saucepan with a lid and leave heat on low allowing the quinoa to simmer while cooking. (Quinoa will be cooked when all water has absorbed and quinoa has fluffed up)
2. While quinoa is cooking, place diced pumpkin, sweet potato and beetroot on 2 roasting trays lined with baking paper. Drizzle the 2 teaspoons of olive oil over the vegetables and sprinkle with salt and pepper. Toss the vegetables around on the tray so that they are coated with the oil and seasoning and then roast in the oven until soft and golden. (around 20 minutes).
3. Once vegetables are roasting, dice tofu into 2cm cubes and place in a medium bowl. Coat with 1 teaspoon of paprika, salt and pepper and lime juice and toss making sure all tofu is coated.
4. Heat 2 teaspoons of coconut oil in a frying pan and cook tofu until golden brown and slightly crunchy. Once cooked, place to the side in a bowl covered with foil to keep warm.
5. Next, use the same frying pan used to cook the tofu and place the remaining coconut oil in the pan. Heat the oil and then toss the chopped brussel sprouts, ground oregano, remaining paprika and salt and pepper in the heated pan and cook until brussel sprouts start to soften and brown on the outside. Place these in a bowl covered with foil and keep to the side.
6. Next, drain the chickpeas and toss in the same frying pan for a few minutes until they are heated through. Remove from the heat and cover to keep warm.
7. Now, chop kale, and then avocado.
8. Now that all elements are prepared, get 4 deep bowls (I use pasta bowls) and start to arrange all prepared elements to create the vegetable bowl. Work in a circle around the bowl, placing each element next to the other until the bowl is full. Top with the nuts and seeds and a squeeze of lime juice.
Enjoy!