Peanutty Quinoa Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy quinoa and roasted vegetables tossed with a homemade peanut sauce and topped with baked tofu. A satisfying, protein-rich bowl with bold Asian-inspired flavors, ideal for a quick lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 tbsp tamari (or soy sauce)
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 clove garlic (minced)
- black pepper (to taste)
- 15 oz extra firm tofu (drained and pressed for 30 minutes, cut into 8 slices)
- 1/2 cup quinoa
- 1 tsp olive oil
- 1 small red bell pepper (seeded and diced)
- 1 small broccoli crown (broken into florets)
- 2 tbsp peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp water
- 1 tsp tamari (or soy sauce)
- 1/2 tsp brown sugar or coconut sugar
- 1/2 tsp freshly grated ginger
- Salt and pepper to taste
- 2 tbsp chopped roasted peanuts
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2139mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1136mg
- Calcium
- 692mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.