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.