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Preheat your oven to 375 degrees. Prepare your quinoa - this can either be stovetop or in a rice cooker if you have one. I like to cook mine with a little diluted veggie stock to give it some flavor. While the quinoa is cooking, remove your tofu from the package and slice in half. Place these in between a few sheets of paper towels or a clean hand towel and put something heavy on top (like a few c. . .
Prep Time: 00:30
Cook Time: 00:30
1 cup prepared quinoa
low sodium veggie stock (optional)
1 can red beans
1 small sweet potato
2 cups broccoli
2 tbs olive oil
2 tsp each salt, pepper, garlic
2 tbs sesame oil
1 block firm or extra firm tofu
1 1/2 cup fresh lettuce or spinach
for tahini sauce:
1/2 cup raw tahini
2 tbs maple syrup
1 juice of small lemon
1 - 4 tbs water, to thin
1Preheat your oven to 375 degrees.
2Prepare your quinoa - this can either be stovetop or in a rice cooker if you have one. I like to cook mine with a little diluted veggie stock to give it some flavor.
3While the quinoa is cooking, remove your tofu from the package and slice in half. Place these in between a few sheets of paper towels or a clean hand towel and put something heavy on top (like a few cook books or pots and pans) to press the tofu dry. If your tofu is really wet then change the towels every so often so it actually gets dry.
4Wash your sweet potato and broccoli and cut into 1/2 inch cubes/chunks. If you are choosing to use frozen broccoli, make sure it is completely thawed out and that the water is drained off. Place both these in a bowl with the olive oil, salt, pepper, and garlic and give it a quick toss with your hands to coat. Spread this onto a baking sheet evenly and bake for about 10-15 minutes, or until the broccoli is starting to crisp on the edges and the sweet potato is soft.
5Drain and rinse your red beans and set aside.
6Cut and wash your lettuce, set aside to dry.
7Prepare the tahini dressing by combining all the ingredients except the water in a bowl and mixing together with a whisk or fork. Add in the water one tablespoon at a time until it's thinned to a consistency that you like. Set aside.
8The quinoa and roasted veggies should be almost done at this time so start preparing your tofu. You can cut it however you like (into small cubes, or large squares, or triangles like I did). Heat the sesame oil in a non-stick pan and add the tofu once it is hot (it's really important that you wait until the oil is hot!). Let it crisp on one side then flip over and do the same to the other side. Lay on a few paper towels to drain the oil once done.
9In the same pan you cooked the tofu in, heat the red beans for just a few minutes with the leftover oil. Feel free to flavor with some spices if you want to put I left them plain to bring out the taste of the sesame oil and the beans together.
10Now that everything is cooked, start putting it together in the bowl! This recipe serves 4 total so basically you want to split everything into 4 bowls. Put 1/4-1/2 cup quinoa on half the bowl in the bottom and put the lettuce on the other half. Put 1/4 the cooked red beans, 1/4 of the sweet potato and broccoli mix, and 1/4 of the crispy tofu on top - you can arrange this to look really pretty or just dump it all into the bowl (it all goes to the same place right?). Place 1/4 avocado on top and drizzle with tahini sauce, usually about 1-2 tablespoons per bowl. You can garnish with toasted sesame seeds if you want to or squeeze fresh lemon juice on top for extra flavor.
11If you are only making this for yourself, this is a great thing to meal prep for the week! I made this for just myself and my fiancee so this was a great dinner for us one night and then a nutritious lunch for us the next day. If you are meal prepping this for yourself, all 4 servings will last up to 6 days in the fridge. I would recommend packing the lettuce and avocado separately (microwaved lettuce? Blek) and treat the tahini sauce like salad dressing - pack it separately and drizzle it on top when ready to eat to keep everything from getting soggy.
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