Classic Chicken and Quinoa Bowl
A vegan protein bowl featuring crispy tofu “chicken,” quinoa, and roasted vegetables tossed in a lemony, garlicky dressing for ultimate freshness.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 1 cup cooked quinoa
- 1 cup roasted vegetables zucchini, carrots, bell peppers
- ½ avocado sliced
- 1 cup baby spinach
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions; fluff and set aside.
- In a bowl, toss tofu cubes with olive oil, paprika, salt, and pepper.
- Heat a skillet over medium-high heat and sauté tofu until crispy on all sides, about 8 minutes.
- Roast vegetables in the oven at 400°F (200°C) for 15 minutes until tender.
- In a small bowl, whisk olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper.
- Arrange quinoa, tofu, roasted vegetables, spinach, and avocado in a bowl.
- Drizzle with dressing and toss gently before serving.
- Garnish with fresh herbs or sesame seeds if you’re feeling extra.
Notes
Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 17 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 22 g
Vitamins and Minerals (Per Serving)
- Iron: 16%
- Calcium: 12%
- Vitamin C: 18%
- Vitamin A: 14%
- Magnesium: 10%
Additional Notes / Tips
- Swap quinoa for brown rice if you’re feeling rebellious.
- Air-fry tofu for an even crispier texture.
- Add chickpeas for bonus protein power.
- Store leftovers in the fridge for up to 2 days — but let’s be honest, there won’t be leftovers.
- Drizzle extra dressing before serving — because flavor is never a crime.