Tofu, Lentil, and Quinoa Bowl
This recipe looks complicated, but actually it is a nutritious bowl of warm quinoa, lentils, tofu, yams, and greens, topped with a small salad. You may wish to prepare some of these ingredients ahead of time, and then when you are ready to eat, put it all together for a healthy, satisfying and beautiful meal.
Ingredients
Topping
Instructions
-
Soak lentils overnight or first thing in the morning. Sauté the onion and add to lentils and cook with bay leaf, cumin, pinch of chili flakes and salt to taste.
-
Cook the well rinsed quinoa in 2 cups purified water.
-
Saute 1 package firm tofu (drained and pressed), sliced in half lengthwise and then horizontal slices. Sauté in cast iron skillet with coconut spray until both sides are golden.
-
Prepare marinade: 1 Tbsp olive oil, 1/2 – 1 Tbsp nutritional yeast, 1 Tbsp Bragg Aminos, 1/2 tsp Bragg’s 24 herb seasoning. Mix the tofu well into the Marinade and allow it to soak up all the flavor.
-
Bake the tofu at 400 degrees for 10 minutes,
-
Drizzle any leftover marinade over the cooked Quinoa.
-
Cut the yams into quarters and then into 2 x 1″ chunks. Mix with 2 Tbsp melted coconut oil or olive oil, 2 teaspoons pure maple syrup, sea salt.
-
Bake yams at 400 degrees for 30 – 40 minutes.
-
Steam chard or kale.
-
Slice or chop toppings.
Make dressing
-
bBend 1 – 2 cloves garlic, 1/4 cup tahini, 3 – 4 tablespoons lemon juice, 1 tsp maple syrup, pinch of salt and pepper, hot water to thin
-
Taste and adjust seasonings
To serve
-
Place quinoa and lentils in bowl and then add the roasted yams, tofu, and steamed rainbow chard or curly kale.
-
Add toppings and dressing, and/or a dollop of hummus.
Comments are closed
Thank you for your interest in this recipe. Comments are closed for this post.
Did you make this recipe?
Share your experience, leave a review, or save it for later. Your feedback helps others discover great recipes!