Protein Boost | Vegan ‘Green Goddess’ Quinoa Bowls with Tofu
Roasted Sweet Potatoes, Pepper & Edamame
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. It’s easy to be green with green goddess in your corner. For a vegan spin on this classic luscious dressing, we’re using sesame-rich tahini paste, fronds of fresh dill and lemon juice to recreate its herby character and creamy nature. Drizzle it over wedges of roasted sweet potatoes, edamame beans and shards of crunchy celery. Wholesome quinoa studded with cool ranch seasonings and dill is the altar for your divine plant-based creation.
We will send you:
- 450g Sweet potatoes
- 1 Bunch of dill
- 1 Celery stalk
- 1 Shallot (or onion)
- 1 Lemon
- 1 Sweet pepper
- 150g Edamame (or green peas)
- 15ml Tahini
- 95g Red & white quinoa
- 1 Block of tofu (non-GMO)
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Mustard, Sesame, Soy
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
32 g
Saturated Fat
4 g
Sodium
230 mg
Total Carb
99 g
Sugars
20 g
Protein
50 g
Fibre
19 g
Preparation
Roast the sweet potatoes & sweet pepper
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve, core and thinly slice the sweet pepper lengthwise. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, 11 min., until partially cooked. Remove from the oven, flip and add the sweet pepper. Roast, 10 to 14 min., until the vegetables are browned and tender.
Boil the edamame
Meanwhile, add the edamame to the pot of boiling water and boil, 3 to 4 min., until softened. Drain and transfer to a bowl; season with a big pinch of salt. Reserve the pot.
Cook the quinoa
Using a strainer, rinse the quinoa. Halve, peel and mince the shallot. In the reserved pot, heat a drizzle of oil on medium-high. Add the shallot and sauté, 1 to 2 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions), ½ the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place & cook the tofu
Meanwhile, juice the lemon. Thinly slice the celery crosswise on an angle. Roughly chop the dill stems and fronds. Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Make the ‘green goddess’ dressing
In a medium bowl, combine the tahini, lemon juice, ½ the dill, 1 tbsp water (double for 4 portions), the remaining spices and S&P.
Finish & serve
To the pot of quinoa, add the remaining dill; stir well. Divide the quinoa between your bowls. Top with the tofu, sweet potatoes, sweet pepper, celery and edamame. Drizzle with the ‘green goddess’ dressing. Bon appétit!
