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Lynn Pennec
Vegan tofu bowl with quinoa
Bowl filled with sweet potato, quinoa, tofu, corn and lamb's lettuce.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the sweet potatoes, halve in length and cut into half slices of 1 cm wide.
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Halve the big slices. Mix with the oil, pepper and possibly salt. Spread over a baking sheet covered with parchment paper.
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Roast the potatoes in the oven for about 30 minutes. Spoon halfway.
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Meanwhile, cook the quinoa according to the instructions on the packaging.
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Heat the oil in a pan and fry the tofu according to the instructions on the packaging.
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Put the corn in a sieve, rinse under cold running water and let it drain. Beat the rest of the oil and vinegar into a dressing.
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Spoon the corn with the dressing and quinoa. Divide the quinoa with corn, sweet potato, tofu and the lamb's lettuce over deep plates.
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Nutrition
870Calories
Sodium23% DV560mg
Fat58% DV38g
Protein58% DV29g
Carbs32% DV96g
Fiber56% DV14g
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