Chicken and Avocado Quinoa Bowl
A vegan chicken quinoa bowl with crispy tofu, creamy avocado, and a zesty lime dressing that’s nutritious, satisfying, and full of clean, bold flavor.
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 avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup cucumber diced
- 1 tablespoon sesame seeds optional
For the Lime Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Press tofu for 10 minutes to remove excess water.
- Toss tofu cubes in olive oil, paprika, salt, and pepper.
- Heat a skillet over medium heat and cook tofu until crispy, about 8 minutes.
- In a small bowl, whisk olive oil, lime juice, maple syrup, mustard, garlic, salt, and pepper.
- Assemble quinoa, tofu, avocado, cucumber, and tomatoes in a large bowl.
- Drizzle dressing over and toss gently to coat everything.
- Sprinkle sesame seeds on top for a finishing touch.
- Serve immediately—because cold tofu is just sad.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 21 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 14%
- Calcium: 11%
- Magnesium: 9%
- Vitamin A: 10%
Additional Notes / Tips
- Swap tofu for tempeh if you want extra chewiness.
- Add roasted corn for a smoky touch.
- Top with chili flakes if you’re feeling spicy.
- Meal prep for up to 3 days in airtight containers.
- Drizzle extra lime juice before serving—it keeps things fresh and fabulous.