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Loaded Veggie and Tofu Bowl

3.13 from 72 votes
Feeling like something super healthy and delicious? Whip up this bowl for dinner tonight!
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/2 cup uncooked quinoa
For the miso sweet potato:
  • 2 cups diced sweet potato
  • 3 tbs. soy sauce
  • 3 tbsp. white miso paste
  • 1 tsp. sriracha
  • 1.5 tbsp. agave
  • 1 tsp. rice vinegar
  • 1/4 tsp. garlic powder
For the tofu:
  • 1/2 block tofu
  • 1 tsp. turmeric
  • 1 tsp. olive oil
For the other veggies:
  • 1 tbsp. olive oil
  • 2 cups brussels sprouts halved
  • 1/2 cup sliced onions
  • 1 cup sliced baby bella mushrooms
  • Optional: pesto & avocado

Method
 

  1. Cook the quinoa as instructed on the package.
  2. For the miso sweet potato, mix all of the ingredients (besides sweet potato) in a medium sized bowl.
  3. Evenly coat the diced sweet potato in the mixture.
  4. Carefully place the sweet potato in a medium sized pan, saving the leftover liquid.
  5. Sauté the sweet potato covered on low-medium for about 15 minutes, stirring occasionally.
  6. While the sweet potato is cooking, toss the tofu (here is an organic brand) with olive oil & turmeric.
  7. Sauté the tofu and brussels sprouts in a separate pan.
  8. Cook on medium heat for about 10 minutes then add the onions and mushrooms.
  9. Cook veggies for another 5-10 minutes (until the brussels sprouts are soft).
  10. Once sweet potato is done cooking, add the rest of the miso mixture and coat evenly.
  11. Add all ingredients evenly to 2 bowls.
  12. Top with avocado and pesto (optional but so tasty!)