A protein-rich vegan bowl with tofu scramble, quinoa, roasted sweet potatoes, spinach, and creamy avocado.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 2 cups fresh spinach
03 - 1 ripe avocado, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
→ Protein
07 - 14 oz firm tofu, drained and crumbled
→ Grains
08 - 1 cup quinoa, rinsed
09 - 2 cups water
→ Seasonings and Oils
10 - 2 tablespoons olive oil, divided
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - Pinch of black salt (kala namak), optional
→ Garnish
17 - Fresh cilantro or parsley, optional
# How To Make:
01 - Set oven to 400°F (200°C).
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender, stirring halfway through cooking.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5–7 minutes until heated through and lightly golden. Add black salt at the end for enhanced egg-like flavor if desired.
06 - Add spinach to the skillet and sauté for 1–2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide cooked quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs.
08 - Serve immediately while components are warm.
