Quinoa Bowl with Tofu, Chickpeas and Mashed Sweet Potatoes

Ingredients

• Tofu150 g
• Chickpeas1/2 cup (100 g)
• Quinoa1/2 cup (100 g)
• Sweet Potato1/2 medium (90 g)
• Broccoli1/2 cup (45 g)
• Cucumber1/2 cup (60 g)
• Almond Milk2 tablespoon (30 ml)
• Olive Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe, the quinoa and chickpeas need to be previously cooked.

2. 2

   Step 2

   Heat half the oil in a pan over high heat. In the meantime, drain and dice the tofu.

3. 3

   Step 3

   Once heated, add the tofu and brown its sides. Set aside.

4. 4

   Step 4

   Boil the sweet potato in salted water for 10 minutes or until softened. Drain.

5. 5

   Step 5

   For the mashed sweet potatoes: Place the boiled sweet potato in a bowl, add a bit of cooking water, half the stevia and smash until creamy. Set aside.

6. 6

   Step 6

   Cut the broccoli into small florets and soak in a boiling water pot. Let boil for 3 minutes.

7. 7

   Step 7

   Finely slice the cucumber. If you want, you can add leaves of lettuce or red cabbage.

8. 8

   Step 8

   For the dressing: Mix the remaining olive oil with the almond milk, lemon juice, stevia and add salt and pepper to taste. You can add a teaspoon of mustard.

9. 9

   Step 9

   In a bowl, serve all the ingredients and mix with the dressing. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Bowl with Tofu, Chickpeas and Mashed Sweet Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.