Quinoa bowl with tofu and sweet potato from the oven
This quinoa recipe is an efficient way to make lunch. After all, all you have to do is cook the quinoa and cut the tofu and vegetables. For the rest, the oven does the work. Ideal if you still want a nice healthy lunch on a home working day, or if you just want to take a good lunch to the office. A quinoa bowl with the right combo of flavours and just enough protein for your vegan diet.
Dinner & lunchVegetable dish2 servings45 minutes preparation
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This is how you make it
- Preheat the oven to 220°C.
- Prepare the quinoa according to the instructions on the packet and set aside.
- Cut the tofu into cubes or strips.
- Mix the tamari, sriracha, 1 tablespoon sesame oil and arrowroot in a bowl. Add the tofu, mix well and leave to marinate for 15-30 minutes.
- Cut the sweet potato into cubes. Mix with 1 tablespoon of sesame oil. Season with salt and pepper.
- Place the tofu and sweet potato on a baking tray lined with baking paper and bake in the oven for 20-25 minutes, until the tofu is golden brown and crispy, and the sweet potato is tender.
- Prepare the remaining ingredients: dice the avocado, thinly slice radishes and chop the cucumber. Cook the edamame according to the instructions on the packet.
- Divide the cooked quinoa between two bowls.
- Add the fried tofu, sweet potato, avocado, cucumber, radishes and edamame in separate sections on top of the quinoa.
- Pour a generous splash of umami sauce over your bowl.
- Sprinkle furikake over the bowl as a garnish.
Tip(s)
- Add more chilli flakes for a spicy kick.
