Vegan tofu bowl with quinoa

Name: vegan tofu bowl with quinoa
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Organic sweet potato; 5 el mild olive oil; 300 g Organic quinoa; 360 g Organic tofu stir fry strips spiced spicy; 340 g Organic corn kernels; el natural vinegar; 75 g Organic lamb's lettuce

Bowl filled with sweet potato, quinoa, tofu, corn and lamb's lettuce.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the sweet potatoes, halve in length and cut into half slices of 1 cm wide.
Halve the big slices. Mix with the oil, pepper and possibly salt. Spread over a baking sheet covered with parchment paper.
Roast the potatoes in the oven for about 30 minutes. Spoon halfway.
Meanwhile, cook the quinoa according to the instructions on the packaging.
Heat the oil in a pan and fry the tofu according to the instructions on the packaging.
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.
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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