Ingredients:

  • 1 cup (185g) uncooked quinoa, rinsed
  • 2 cups (480ml) vegetable broth
  • 1/4 tsp (1.5g) sea salt
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 1 large (200g) sweet potato, peeled and diced small
  • 2 cups (150g) broccoli florets
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (60ml) runny tahini
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) soy sauce
  • 3 tbsp (45ml) warm water
  • 1 cup (30g) baby spinach
  • 1 medium (150g) avocado, sliced
  • 1/4 cup (30g) toasted pumpkin seeds
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Combine the rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed tofu, sweet potatoes, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and bake for 20-25 minutes, tossing halfway through, until tofu edges are golden brown and potatoes are tender.
  3. In a small bowl or jar, whisk together tahini, lemon juice, maple syrup, and soy sauce. Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a smooth, velvety consistency.
  4. Divide the fluffed quinoa into four bowls. Top with roasted tofu and vegetables, fresh baby spinach, sliced avocado, and pumpkin seeds. Drizzle with the tahini dressing and garnish with chopped parsley.