Roasted Butternut Squash Quinoa Nourish Bowl
A vibrant and wholesome nourish bowl featuring crispy tofu, roasted vegetables, and fluffy quinoa finished with a chipotle lime hot honey dressing.
Equipment
- 1 Pressure cooker for cooking quinoa
- 1 Baking sheet lined with parchment paper
- 1 Mixing bowl for tossing ingredients
Ingredients
Ingredients
- 1 block (450 g) extra firm tofu pressed and cubed
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon nutritional yeast
- 2 cups butternut squash cubed
- 1 head broccoli cut into florets
- ½ medium red onion roughly chopped
- 1 teaspoon dry oregano
- ½ teaspoon ground coriander
- fresh cilantro for garnish
- ½ teaspoon fennel seeds
- 5 sprigs fresh thyme destemmed or substitute ½ teaspoon dry thyme
- ¼ teaspoon salt
- garlic cloves peeled
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon hot sauce mild or spicy
- ½ tablespoon gluten-free soy sauce
- 1 cup dry quinoa
Instructions
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper. Toss cubed tofu in soy sauce and nutritional yeast.
- Place tofu on one side of baking sheet. On other side, place butternut squash, broccoli, and red onion tossed with oregano, coriander, fennel seeds, thyme, and salt.
- Roast at 400°F for 25-30 minutes, flipping halfway through until golden and tender.
- Rinse quinoa and transfer to pressure cooker. Add water according to cooker directions. Seal lid tightly. Cook for 1 minute at high pressure, then allow slow pressure release.
- Remove roasted tofu and veggies. Let cool slightly. Fluff cooked quinoa with fork and divide between bowls.
- Top with roasted veggies and tofu. Drizzle chipotle lime hot honey dressing over everything.
- Sprinkle chopped fresh cilantro and serve warm.
Notes
Make sauce in advance and press tofu while prepping other components to save time. Store leftovers in airtight containers and refresh cilantro before serving again.