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Total Time
60 min
Prep Time
15 min
Servings
4
Nutrition Facts
per 2 3/4 cup serving:
Calories: 330
Fat: 12 grams
Saturated Fat: 1.5 grams
Sodium: 210 milligrams
Carbohydrate: 39 grams
Added sugar: 0 grams
Fiber: 7 gram
Protein: 18 grams
Ingredients
- 1 large sweet potato, rinsed and diced (2 ½ cups diced)
- 1 lb. firm tofu, cubed
- 2 teaspoon canola oil, divided
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- 1 Tablespoon chili powder
- ½ cup dry quinoa, rinsed
- 1 cup low-sodium vegetable broth
- 1 teaspoon sesame oil
- 1/2 teaspoon low sodium soy sauce
- 1 bunch broccoli, rinsed and chopped into florets (3 cups florets)
- Shallot, chopped
- 1 teaspoon garlic powder
Directions
- Preheat oven to 400 degrees Fahrenheit. Wash hands with soap and water.
- In a large bowl, combine sweet potato, tofu, cumin, chili powder, black pepper, and one teaspoon of canola oil. Place the potato-tofu mixture on parchment paper or an aluminum foil-covered sheet pan and bake for 30 minutes or until they are soft.
- Cook quinoa according to the manufacturer's instructions. Once quinoa is cooked, add sesame oil and soy sauce. Tip: For an electric pressure cooker, combine the vegetable broth and quinoa, place the lid on, ensure the pressure cooker is on seal, and cook for 1 minute. Allow to release naturally. This process takes about 30 minutes in total.
- In a separate bowl, combine the broccoli, shallot, 1 teaspoon canola oil, and garlic powder. Place the broccoli on a parchment- or aluminum-foil-covered sheet pan and bake for 10-15 minutes, or until the florets are browned and crisp around the edges.
- In four separate bowls, divide quinoa, sweet potatoes tofu mixture, and broccoli. Top with a sprinkle of feta or bleu cheese for extra flavor. Enjoy!
Store in an airtight container and refrigerate for up to four days.