Oven-Baked Tofu and Sweet Potato Quinoa Bowl
Prep
15
Cook Time
30
Servings
4
Hey there, friends! Today, I'm sharing one of my all-time favorite recipes – my Oven-Baked Tofu and Sweet Potato Quinoa Bowl. Trust me, this bowl is not just a meal; it's an experience – flavors, textures, and colors that will leave you feeling nourished from the inside out.
Crispy, oven-baked tofu cubes, roasted sweet potatoes that practically melt in your mouth, fresh spinach that adds a pop of green goodness, and a colorful medley of veggies that's as pleasing to the eye as it is to the palate. Sounds amazing, right? Well, it gets even better when you take your first bite.
But before we dive into the kitchen, let's talk about why this bowl is not just delicious but also incredibly good for you. With protein-packed tofu, nutrient-rich quinoa, and a rainbow of veggies, this bowl is a powerhouse of vitamins, minerals, and antioxidants – everything your body needs to thrive.
So, whether you're a seasoned chef looking for a new culinary adventure or someone who just loves a good, wholesome meal, this Oven-Baked Tofu and Sweet Potato Quinoa Bowl is sure to hit the spot. So, grab your apron, preheat your oven, and let's get cooking!
XO,
Bobbielee
Ingredients
- 1 block of extra-firm tofu
- 2 sweet potatoes, diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 cups fresh spinach
- 1 bell pepper, diced
- 1 carrot, julienned
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Optional toppings: avocado slices, sesame seeds, chopped green onions
Directions
Prepare the Tofu: Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into cubes.
In a bowl, toss the tofu cubes with 1 tablespoon of olive oil, minced garlic, paprika, cumin, salt, and pepper until evenly coated.
Arrange the tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
Cook the Sweet Potatoes: While the tofu is baking, place the diced sweet potatoes on a separate baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast in the oven for 20-25 minutes, or until tender and lightly browned.
Prepare the Quinoa: In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
Sauté the Veggies: In a skillet, heat the remaining tablespoon of olive oil over medium heat (may sub olive oil for water sauté). Add the sliced red onion, diced bell pepper, and julienned carrot. Add a pinch of salt. Cook for 5-7 minutes, or until the veggies are tender-crisp.
Assemble the Quinoa Bowl: Divide the cooked quinoa among serving bowls. Top with oven-baked tofu, roasted sweet potatoes, sautéed veggies, and fresh spinach.
Garnish with avocado slices, sesame seeds, and chopped green onions if desired. Enjoy!
Share the love
#vegan friendly
#comfort food
#nourishing meals
#easy recipe
#nutritious quinoa salad
#healthy salad recipe
#tofu
#quinoa bowl
#healthy quinoa bowls
#wholesome plant-based meals
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