Filter
Reset
Sort ByRelevance
Lynn Pennec
Vegan tofu bowl with quinoa
Bowl filled with sweet potato, quinoa, tofu, corn and lamb's lettuce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
25 minMain dishcorn chicken fillet, unsalted butter, lima canned beans, salad onion, black olives without pit, garlic, fresh green olive tapenade, sunflower oil,corn chicken fillet with butter beans and tapenade -
210 minMain dishbutter, ribbed, large onion, fresh thyme leaf, laurel leaf, Meat bouillon, Guinness beer, mustard, floury potatoes, root, parsnip,Irish stew with beer -
20 minMain dishporcini dried porcini mushrooms, fresh ravioli funghi porcini, asparagus broccoli, pancetta, shallot, fresh sage leaf, sliced chestnut mushrooms, creme fraiche,ravioli with mushrooms and pancetta -
30 minMain dishrice, turmeric, bacon, curry powder, flour, peanut oil, olive oil, honey, Sesame seed, sugarsnap, green bean, pod, garlic, fresh ginger,bacon with honey, sesame and green vegetables
Nutrition
870Calories
Sodium23% DV560mg
Fat58% DV38g
Protein58% DV29g
Carbs32% DV96g
Fiber56% DV14g
Loved it