Protein Boost | Vegetarian Quinoa & Tofu Bowls
with Roasted Sweet Potatoes & Dill-Tahini Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
980 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. You won’t let a drop of this snappy vinaigrette go to waste—plus it’s so easy to make, simply by levelling-up our classic apple-tahini dressing with fresh dill, lemon juice and our Zesty Herbs spice blend. Toss it with a juicy tomato and cucumber salad, and drizzle any leftovers all over the sweet, comforting tenderness of roasted sweet potato cubes and their bed of fluffy quinoa. These bountiful vegetarian bowlfuls will warm your cockles.
We will send you:
- 1 Block of tofu (non-GMO)
- 1 Bunch of dill
- 1 Onion (or shallot)
- 1 Lemon
- 1 Cucumber
- 2 Tomatoes
- 60ml Apple-tahini vinaigrette
- 95g Red & white quinoa
- 450g Sweet potatoes
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Mustard, Sesame, Soy
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
51 g
Saturated Fat
6 g
Sodium
600 mg
Total Carb
96 g
Sugars
17 g
Protein
43 g
Fibre
16 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. Peel and cut the onion into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Cook the tofu
Meanwhile, pat the tofu dry with paper towel and cut into medium cubes; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Mise en place
Meanwhile, roughly chop the dill stems and fronds. Medium-dice the tomatoes. Halve the cucumber lengthwise; thinly slice crosswise. Quarter the lemon.
Make the vinaigrette
In a small bowl, combine the juice of 2 lemon wedges, 3 tbsp oil (double both for 4 portions), the vinaigrette, ⅔ of the dill, the remaining spices and S&P.
Make the salad & serve
In a medium bowl, combine the tomatoes, cucumber and 1 tbsp of the vinaigrette (double for 4 portions). Divide the quinoa between your bowls. Top with the tofu, vegetables and salad. Drizzle with the remaining vinaigrette. Garnish with the remaining dill and lemon wedges. Bon appétit!
