Peanutty Quinoa Bowls
User Reviews
4.8
15 reviews
Excellent
-
Total Time
20 mins
-
Servings
2 servings
-
Calories
720 kcal
-
Course
Main Course
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Cuisine
American
Peanutty Quinoa Bowls
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Quinoa and veggies tossed with homemade peanut sauce and topped with baked tofu.
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Ingredients
For the Baked Tofu
- 3 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 clove garlic minced
- black pepper to taste
- 15 oz tofu drained and pressed for 30 minutes, cut into 8 slices, extra firm
For the Quinoa Bowls
- ½ cup quinoa
- 1 tsp olive oil
- 1 bell pepper seeded and diced, small red
- 1 broccoli crown broken into florets, small
- 2 tbsp peanut butter
- 1 tbsp lime juice fresh
- 1 tbsp water
- 1 tsp tamari or soy sauce
- ½ tsp brown sugar or coconut sugar
- ½ tsp ginger freshly grated
- salt to taste
- black pepper to taste
- 2 tbsp peanuts chopped; roasted
Instructions
For the Baked Tofu
- Preheat oven to 400ºF. Spray a baking sheet with oil or cooking spray or line it with parchment paper.
- Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish.
- Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.
- Place the tofu on the baking sheet and bake for about 40 minutes, or until edges are dark and tofu is chewy, turning tofu over halfway through cooking time. Set aside.
For the Quinoa Bowls
- Cook the quinoa in water or vegetable broth according to package directions.
- While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.
- Toss the cooked quinoa with the veggies, and set aside.
- Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. Toss with the quinoa and veggies. Season with salt and pepper, to taste. Divide the quinoa into 2 bowls, then top each with the slices of tofu and a tablespoon of chopped peanuts.
Nutrition Information
Show Details
Calories
720kcal
(36%)
Carbohydrates
84g
(28%)
Protein
38g
(76%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
14g
(70%)
Sodium
324mg
(14%)
Potassium
2027mg
(43%)
Fiber
16g
(64%)
Sugar
33g
(66%)
Vitamin A
3774IU
(75%)
Vitamin C
351mg
(390%)
Calcium
285mg
(29%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 84g | 28% |
| Protein | 38g | 76% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 324mg | 14% |
| Potassium | 2027mg | 43% |
| Fiber | 16g | 64% |
| Sugar | 33g | 66% |
| Vitamin A | 3774IU | 75% |
| Vitamin C | 351mg | 390% |
| Calcium | 285mg | 29% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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