Ingredients
2
2 servings
- •8 oz firm tofu, drained
- •1 sweet potato, peeled and cubed
- •1 onion, sliced
- •2 cloves garlic, minced
- •1 tablespoon peanut or vegetable oil
- •1 cup chickpeas, drained
- •½ teaspoon salt, plus more to taste
- •½ teaspoon pepper, plus more to taste
- •1 teaspoon chili powder
- •1 teaspoon garlic powder
- •1 ½ cups cooked quinoa
- •1 cup leafy greens, such as mesclun, baby kale, or spinach
- •¼ cup shredded carrots, shredded
- •1 avocado, diced
- •Juice of 1 lemon
- •2 tablespoons vegetable oil
- •½ teaspoon sesame oil
- •1 teaspoon hot sauce
- •2 teaspoons dried thyme
- •1 teaspoon paprika
- •½ teaspoon salt
Instructions
- Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
- Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
- Preheat the oven to 400ºF (200ºC).
- Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
- In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
- Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
- Fry the tofu in the same pan for about 10 minutes on each side.
- Slice tofu to your preference.
- Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 1008
- Carbohydrate: 120g
- Fat: 46g
- Fiber: 22g
- Protein: 35g
- Sugar: 18g
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