Bowl with Quinoa, Sweet Potato, Tofu, and Sun-Dried Tomatoes

This bowl with quinoa, sweet potato, tofu, and sun-dried tomatoes is a perfect combination of flavors and textures that will delight your taste buds with every bite.

Not only is this dish packed with essential nutrients, but it's also easy to prepare. You can enjoy a delicious, balanced, and nourishing meal in no time. So, grab your spoon and treat yourself to the wonderful taste of this bowl, filled with freshness and healthiness!

Portions: 2

Preparation time: 15 minutes

Cooking time: 40 minutes

 

Ingredients:

  • 100 g quinoa

  • 3 large sweet potatoes

  • 300 g tofu

  • 1 teaspoon paprika

  • 1/2 teaspoon nutmeg

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • Pepper to taste

  • 8 pieces of sun-dried tomatoes

Method:

  1. Start by preparing the ingredients. Rinse the quinoa thoroughly in cold water and let it drain.

  2. Preheat the oven to 200 degrees Celsius.

  3. Place the quinoa in a saucepan with water and let it boil for about 15-20 minutes. Once cooked, let it rest for a few minutes.

  4. While the quinoa is cooking, you can prepare the sweet potatoes. Peel and dice the sweet potatoes into larger cubes. In a bowl, add 1/2 teaspoon each of paprika, nutmeg, turmeric, salt, and pepper to the sweet potatoes.

  5. Arrange the sweet potatoes on a baking tray and bake them for 40 minutes.

  6. Heat a frying pan with a little oil and fry the tofu until it becomes golden and crispy on all sides. Add 1/2 teaspoon each of paprika, turmeric, and pepper. If you're using marinated tofu, I recommend skipping the additional salt.

  7. On a plate, assemble the cooked quinoa, roasted sweet potatoes, crispy tofu, and sun-dried tomatoes. I served the bowl with a side of summer salad.

  8. Enjoy your meal!

Nifanti Elena