Protein Boost | Tofu & Quinoa Harvest Bowls
with Cranberry Vinaigrette & Sunflower Seeds
Cooking time
25 minutes
Servings
2/4
Calories
1100 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. We love a good movie with all sorts of plot twists. And we think of these quinoa bowls the same way: there are so many elements to keep us engaged. Roasted Brussels sprouts and sweet potatoes play off a salad of kale and radishes, and chewy crunchy garnishes.
We will send you:
- 200g Brussels sprouts
- 1 Bunch of lacinato kale
- 100g French radishes
- 450g Sweet potatoes
- 25g Sunflower seeds
- 30ml Apple cider vinegar
- 95g Red & white quinoa
- 25g Dried cranberries
- 1 Block of tofu (non-GMO)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Soy • Sulphites
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
50 g
Saturated Fat
6 g
Sodium
660 mg
Total Carb
122 g
Sugars
30 g
Protein
52 g
Fibre
24 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- Remove the root ends of the Brussels sprouts; halve lengthwise. In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, 12 to 14 min., until partially cooked.
- Flip and add the Brussels sprouts. Roast, 10 to 12 min., until golden brown and tender.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender.
- Fluff the quinoa.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the radishes lengthwise.
- Roughly chop the cranberries.
- In a small bowl, make the vinaigrette by combining the cranberries, vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the salad
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Add the radishes and ½ the vinaigrette; toss well.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the vegetables and salad.
- Drizzle with the remaining vinaigrette.
- Garnish with the sunflower seeds. Bon appétit!
