Whilst it may feel like we’re in the depths of winter, spring isn’t all too far away. This bowl recipe will have you feeling light and fresh, ready to step into spring. A tofu, quinoa and sweet potato bowl married with a ginger tahini dressing is like a warm nutritious hug - perfect for a weeknight meal.
Tofu, Sweet Potato & Quinoa Bowl w Ginger Tahini Dressing
(makes 2 bowls)
½ cup quinoa, rinsed
½ tsp turmeric powder
200g firm tofu, cubed
1 tsp sesame oil
1 tbsp tamari
1 large sweet potato, chopped
1 tbsp olive oil
A handful of green veg, steamed
2 big handfuls of baby spinach
Handful of cherry tomatoes, chopped
Chopped herbs, optional
Ginger & Tahini Dressing
¼ cup tahini, unhulled
1 tsp fresh ginger, finely grated
Juice of half a lemon
1 tsp honey
1 tsp dijon mustard
Pinch of salt
¼ cup water, to thin (more or less if you like it thin/thicker)
Rinse the quinoa. Add it to a small saucepan with ¾ water and turmeric. Bring to the boil. Once boiling, lower to the lowest temperature and cook for 12 minutes. Let rest for 15 minutes. Fluff with a fork and it’s ready to go.
To cook the tofu, toss it with sesame oil and tamari. Lay it all out on a baking tray and pop in a pre-heated 200 degree Celsius oven for 10-15 minutes, flipping halfway.
Toss the sweet potato in olive oil, lay on a baking tray and cook for 20-30 minutes (simultaneously with the tofu) until soft and golden, flipping halfway.
To make the dressing, mix all the ingredients together in a bowl or jar. Thin with water to desired thickness. Remaining dressing will last for a week in the fridge.
To assemble the bowls, add the turmeric quinoa to the bottom of the bowl. Arrange the tofu, roasted sweet potato, green veg, any extra vegetables, baby spinach, cherry tomatoes, sauerkraut and herbs on top. Drizzle with the dressing and serve.
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Bachelor of Food & Nutrition Science