Tofu sweet potato-quinoa

Honey Chipotle Roasted Tofu and Sweet Potato Bowls with Quinoa and Honey Lime Vinaigrette

 

Good for you bowls made with honey chipotle roasted tofu and sweet potato served over quinoa and dressed in a honey lime vinaigrette.

Yield: 4-6 servings

Ingredients

• 1 lb extra firm tofu, cut into ½-inch cubes
  
• 1 lb sweet potato, peeled and cut into ½-inch cubes
• ¼ cup olive oil, divided
• 3 tbsp adobo sauce
• 2 tbsp honey, divided
• 2 tbsp mustard
• ¼ cup cilantro, minced
• 4 cloves garlic, minced
• ½ cup quinoa, rinsed
• 1 cup vegetable broth
• 1 tbsp coconut oil
• zest and juice of 1 lime
• 5 oz baby kale
• 2 cups cooked white beans
• 1 pint cherry tomatoes, halved
• 2 mini seedless cucumbers, diced
• salt and black pepper, to taste

For the dressing

• ½ cup extra virgin olive oil
• 4 tbsp red wine vinegar
• 3 tbsp honey
• juice of 1 lime
• salt and black pepper, to taste

Instructions

1. Place the tofu and sweet potato cubes in a ziploc bag. Season with salt and black pepper. Add in the olive oil, the adobo sauce, the honey, the mustard, 2 tbsp of the cilantro, and the garlic. Make sure everything is evenly coated and allow to marinate in the refrigerator for 2 hours.
2. Meanwhile, make the quinoa. Add the quinoa and the vegetable broth to a small pot over high heat. Bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 15 minutes or until the liquid has evaporated. Stir in the coconut oil, lime zest, and juice of 1 lime. Season with salt and black pepper to taste.
3. Heat oven to 425F. Spread the tofu and sweet potatoes on a parchment-lined baking sheet in an even layer, pouring any extra marinade over them. Bake for 25-30 minutes, or until tofu is crisp and sweet potatoes are tender. Remove from the heat and cool slightly.
4. To make the dressing, whisk together all of the ingredients in a small bowl. Season with salt and black pepper.
5. In a large bowl, combine the remaining cilantro, baby kale, white beans, cherry tomatoes, cucumbers, tofu, sweet potatoes, and quinoa. Drizzle the dressing over it and toss to combine. Serve warm or at room temperature.