Easy Bowl with Peanut Sauce

This quick and easy recipe provides a rich variety of flavour and texture, as well as hint of Chinese flavour with peanut and liquid aminos for an added kick.

41 g
88 g
27 g


1/4 cup (dry) quinoa 45g

1/4 of a tofu bloc (86g)

1 tbsp sriracha

2 tsp liquid aminos

94g sliced sweet potato


2 tbsp peanut butter

2 tbsp liquid aminos

1 tbsp nutritional yeast

1 tbsp sriracha

2 tbsp water (or more to taste)


1/2 cup (130g) chickpeas

1/2 cup (74g) frozen edamame

4 whole baby corn in brine

1/2 cup (40g) grated carrots


Cook quinoa according to package Let rest 5 mins. Set aside.

Chop the tofu, then toss with sriracha and liquid aminos.

Air-fry the tofu pieces and sweet potato slices at 375F for 13-15 minutes, flipping half-way.

In the meantime, in a small mixing bowl, combine the sauingredients and whisk until smoo

Drain and rinse the chickpeas. Transfer to the bowl you’ll be serving this recipe in.

Measure the frozen edamame and boil/steam until slightly cooked. You can also alternatively use the microwave in 30 secs intervals. Transfer to the serving bowl.

Add the baby corn and grated carrots to the bowl as well. You can warm these up as well if desired.

Then add the cooked quinoa, tofu, sweet potatoes, and serve with the sauce (optional).

Serves 1.

(Macros WITHOUT peanut sauce: 473 calories / 10g fat / 74g carbs / 27g protein)

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