BBQ Chicken Quinoa Bowl
BBQ Chicken Quinoa Bowl
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon olive oil
- 1 cup cooked quinoa
- ½ cup corn kernels roasted or grilled
- ½ cup black beans rinsed and drained
- ½ avocado sliced
- 2 tablespoons chopped green onions
For the BBQ Sauce:
- 3 tablespoons tomato paste
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons water to thin sauce
Instructions
- Press tofu for 10 minutes to remove extra moisture.
- In a skillet, heat olive oil over medium heat.
- Add tofu cubes and cook until golden brown, about 8 minutes.
- In a bowl, whisk tomato paste, maple syrup, vinegar, soy sauce, paprika, garlic powder, and water.
- Pour sauce into the skillet and coat tofu evenly.
- Simmer for 2–3 minutes until sauce thickens and glazes the tofu.
- Cook quinoa according to package directions and fluff with a fork.
- In bowls, layer quinoa, tofu, corn, black beans, and avocado slices.
- Sprinkle green onions on top for freshness.
- Snap a picture—because yes, it looks that good.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 23 g
Vitamins and Minerals (Per Serving)
- Iron: 17%
- Calcium: 11%
- Vitamin C: 18%
- Magnesium: 10%
- Vitamin A: 12%
Additional Notes / Tips
- Swap tofu for tempeh if you’re feeling extra bold.
- Add a drizzle of vegan ranch for creamy perfection.
- Use leftover BBQ tofu in tacos or wraps.
- For a smoky kick, add liquid smoke or chili flakes.
- Eat immediately—because reheating this beauty feels like a crime.