Chicken Quinoa Bowl with Veggies
This Chicken Quinoa Bowl with Veggies is what happens when healthy and delicious decide to stop fighting and finally collaborate. Don’t worry—it’s vegan, so that “chicken” is actually tofu living its best double life. It’s crispy, high in protein, and surrounded by a rainbow of veggies that make you look like you’ve got meal prep superpowers. Tossed in a zesty dressing, this bowl is light, hearty, and so photogenic it could land a modeling contract. Fast, balanced, and mood-lifting—it’s basically the edible version of self-love and good decisions.
Chicken Quinoa Bowl with Veggies
A vegan quinoa bowl loaded with crispy tofu “chicken,” colorful vegetables, and a bright, tangy dressing for the perfect quick, wholesome, plant-based meal.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa
- ½ cup broccoli florets lightly steamed
- ½ cup bell peppers diced
- ¼ cup shredded carrots
- ¼ cup edamame optional
- 1 tablespoon sesame seeds
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Press tofu for 10 minutes to remove moisture.
- Toss tofu with olive oil, paprika, salt, and pepper.
- Cook tofu in a skillet until golden brown, about 8 minutes.
- Steam broccoli lightly and set aside to keep it vibrant and crisp.
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper.
- In large bowls, combine quinoa, tofu, broccoli, bell peppers, carrots, and edamame.
- Drizzle dressing over and toss gently until everything shines.
- Sprinkle sesame seeds and serve immediately.
- Take a victory bite—you nailed healthy and tasty.
Notes
Nutritional Values (Per Serving)
- Calories: 395
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 24 g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Calcium: 12%
- Vitamin C: 21%
- Magnesium: 10%
- Vitamin A: 13%
Additional Notes / Tips
- Swap tofu for tempeh or seitan for extra protein.
- Add avocado slices for creamy bliss.
- Roast your veggies for deeper flavor.
- Double the dressing—it’s that good.
- Store leftovers for lunch, but good luck having any left.
