Roasted Veggie Bowl
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Roasted Veggie Bowl

NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 52%
CARBS 54G41% OF CAL
11G FIBER32G OTHER12G TOTAL SUGAR
FAT 27G45% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables and quinoa with crispy lemon herb tofu and creamy herb tahini sauce. A flavorful, plant-based meal.

mainamericangrain bowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ blocks extra-firm tofu (350g package)
  • 1 tbsp soy sauce or tamari
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • 1 tbsp cornstarch or arrowroot starch
  • 1 lemon (zested and juiced)
  • 2 tsp olive oil
  • Salt and pepper
  • 2 medium red bell pepper, cut into 1-inch pieces (about 2 cups chopped)
  • 2 small zucchini, quartered lengthwise then cut into 1-inch pieces (about 3 cups chopped)
  • ½ medium eggplant, peeled and cut into 1-inch pieces (about 4 cups)
  • 1 medium red onion, chopped (about 2 cups)
  • ½ pint cherry tomatoes (about 1 1/4 cups)
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • 1 cup dry quinoa (rinsed )
  • 1 tsp vegetable stock concentrate (optional, for flavour)
  • ⅓ cup tahini (85g)
  • 3-4 tbsp cold water
  • 2 tbsp lemon juice
  • 1 garlic clove (or 1 tsp garlic powder)
  • 1 tsp maple syrup or honey
  • ½ cup cilantro (1 large handful)
  • ½ cup parsley (1 large handful)
  • Salt
PREP
15M
SODIUM
898MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.