Vegan Quinoa Bowl Recipe

Fork resting in a quinoa bowl with roasted vegetables and tofu.

5 from 10 votes

This vegan quinoa bowl is a hearty and flavorful meal that's packed with plant-based protein and nutrients. It's easy to make, gluten-free, and can be customized with your favorite vegetables and toppings. Ready in just 35 minutes, this bowl is perfect for a quick lunch or dinner, and is great for meal prep.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 343kcal

Author: MaryAnne

Equipment

2 large baking sheets
1 medium saucepan

Ingredients

1 (14 ounce) package tofu, extra firm

For the dressing:

2 Tablespoons fresh lemon juice
2 garlic cloves, minced
½ teaspoon salt
¼ cup extra-virgin olive oil
3 Tablespoons tahini

For the grain bowl:

1 head broccoli, cut into small florets
1 large eggplant, cut into 1 ½-inch pieces
Extra-virgin olive oil
½ teaspoon salt
1 cup quinoa
1 Tablespoon fresh lemon juice
1 Tablespoon maple syrup
½ Tablespoon red-pepper flakes
14 ounces can diced tomatoes, drained

Instructions

Heat oven to 425 degrees F.
Place tofu on a plate between two paper towels. Place heavy saute pan on top of tofu and lightly press to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.
Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin sauce; taste and add more salt and lemon juice if needed. Set aside.
Slice tofu into 1-inch cubes. Place tofu and broccoli on a rimmed baking sheet, and the eggplant on another. Toss all three items with a drizzle of olive oil and a pinch of salt.
Roast broccoli, tofu, and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Set aside.
In a small bowl, whisk together lemon juice, maple syrup, and remaining ¼ teaspoon salt. After removing vegetables from the oven, toss with the lemon - maple syrup mixture to coat. Add red pepper flakes and mix thoroughly.
To serve, place quinoa in six bowls. Divide roasted broccoli, eggplant, and tofu among the bowls. Add diced tomatoes. Generously drizzle tahini dressing over the bowls and garnish with additional red-pepper flakes, if desired.

Notes

Take the time to press your tofu. It comes packed in water, so it needs to be dried out as much as possible. Follow the instructions in the recipe card, and you will have nice and crispy tofu.
How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
How to freeze: After completely cooled, transfer to a freezer-safe bag and store in the freezer for up to 3 months. To thaw, place in the fridge overnight. Serve it room temperature or reheated in the microwave.

Nutrition