Quinoa Soul Bowl

Name: Quinoa Soul Bowl
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 cup Quinoa (Cooked); 0.5 cup purple cabbage (chopped); 2 pcs Spring Onion (chopped); 2 pcs tomato, medium (chopped); 2 pcs Carrot (chopped); 2 tbsp mint (chopped); 1 pc frim tofu (Sliced); 0.5 cup chickpea flour; 0.5 cup water; 0.5 tsp salt; 0.25 tsp garlic powder; 1 cup Bread Crumbs (gluten-free); 1 tsp Italian Herbs Mixed; 0.25 tsp salt; 0.25 tsp garlic powder; 1 tsp Avocado Oil Spray; 0.25 cup Tahini; 0.5 cup water; 1 tbsp maple syrup; 1 tbsp Dijon mustard; 1 tsp salt; 1 tbsp apple cider vinegar; 2 tbsp mint (chopped)

The Soul Bowl is a health-boosting recipe that's perfect for meal prep. It combines anti-inflammatory ingredients like quinoa, vibrant vegetables, and crispy baked tofu schnitzel, providing an abundance of nutrients and plant proteins.

Serves

Browse Programs

Ingredients

Serves4

For the quinoa salad

1 cup Quinoa(Cooked)
1/2 cup purple cabbage(chopped)
2 pcs Spring Onion(chopped)
2 pcs tomato, medium(chopped)
2 pcs Carrot(chopped)
2 tbsp mint(chopped)

For the Tofu Schnitzel

1 pc frim tofu(Sliced)
1/2 cup chickpea flour
1/2 cup water
1/2 tsp salt
1/4 tsp garlic powder
1 cup Bread Crumbs (gluten-free)
1 tsp Italian Herbs Mixed
1/4 tsp salt
1/4 tsp garlic powder
1 tsp Avocado Oil Spray

For the Maple Mustard Mint Dressing

1/4 cup Tahini
1/2 cup water
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp salt
1 tbsp apple cider vinegar
2 tbsp mint(chopped)

Instructions

Preheat the oven to 400F (200 celsius) and line a baking sheet with parchment paper. Cook the quinoa according to the instruction on the package
Cut three to four large slices of extra firm tofu, approximately 5 mm in thickness.
In one shallow bowl, mix chickpea flour, 1/2 cup water, 1/2 tsp salt and 1/4 tsp garlic powder. Whisk until combined.In a separate bowl, add the bread crumbs, 1 tsp Italian herb mix, 1/4 tsp salt and 1/4 tsp garlic powder. Mix well.
Working one tofu slice at a time, dip the "cutlet" into the wet batter, and then coat in the bread crumbs. Transfer to the baking sheet, and repeat until the slices are used up.
Spray with avocado oil for a crispy "skin", and place in the oven for 20 minutes, flipping halfway through.
In a jar add all ingredients for the dressing and shake well until combined.
In a big bowl combine cooked quinoa and all other ingredients for the salad. Pour over 1/2 the dressing and mix well.
When the tofu schnitzel is crispy and done. Slice it up and serve over quinoa salad.
Keep the rest of the dressing on the side if you decide to add more with serving.

Quinoa Soul Bowl

Ingredients

Enjoying this recipe?

Instructions

Explore More Recipes