Tofu & Quinoa & Avo/Veggies Bowl

Golden brown tofu with crunchy kale, black beans, yams and sweet peppers served with quinoa.

18 g
48 g
17 g


  • 50 grams Baked Teriyaki Tofu
  • 40 grams Quinoa, Cooked
  • 80 grams Kale
  • Half Avocado, Black Skin
  • 3 Sweet Mini Peppers
  • Half Red Tomato, Raw (Medium)
  • 55 grams Black Beans, Canned (Drained)
  • 50 grams Raw Yams


Preheat the oven to 425F (218C). Line a baking sheet with parchment paper or a silicone mat.

Peel and cube the yam. Transfer to the prepared baking sheet. Wash and remove the seeds from the sweet peppers. Place on the same baking sheet. Bake yams and peppers 20 min, making sure to mix half-way through cooking.

Cook quinoa according to package directions.

Chop the tofu in small cubes. In a non-stick skillet, sauté until golden brown. Use water/vegetable broth if it sticks to the pan, 1 tsp at a time as needed.

Wash and chop kale. Massage with freshly squeezed lemon juice (optional) and set aside.

Chop the tomato and set aside.

Drain and rinse the black beans.

Slice the avocado, if using.

To serve, add the baked yams, peppers, cooked quinoa, tofu, massaged kale, chopped tomatoes, black beans and avocado to a plate or bowl.

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