Vegan Quinoa Bowl Recipe
Need a quinoa bowl recipe that doesn’t taste like “healthy food”? This one is built for big payoff: roasted eggplant & broccoli (caramelized edges, not steamed), extra-firm tofu that roasts up crisp, and a bright lemon-tahini dressing that ties it all together. Ready in about 35 minutes, naturally vegan & gluten free, and easy to meal prep.
Servings: 6 servings
Calories: 343kcal
Ingredients
- 1 (14 ounce) package extra-firm tofu, drained
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 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: Rinse quinoa. In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes, until the grains soften and water is absorbed. Set aside (keep it covered) for 5-10 minutes, then fluff with a fork.
- 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.
Video
Notes
- Roast on two pans; don’t crowd: Give the eggplant, broccoli, & tofu plenty of space so they brown and crisp instead of steam.
- Pat tofu really dry: Even if you don’t have time to press, blot well with paper towels (and cube to 1-inch) for the best texture.
- Rinse & rest your quinoa: Rinse to remove the bitterness, then let it sit covered for 5-10 minutes after cooking before fluffing; this keeps it light, not mushy.
- Fix a thick dressing fast: Tahini thickens as it sits, so thin in with a splash of water or extra lemon juice until it’s pourable.
Nutrition
Calories: 343kcal | Carbohydrates: 39g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 444mg | Potassium: 878mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1407IU | Vitamin C: 105mg | Calcium: 176mg | Iron: 4mg
