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Vegan Tofu, Sweet Potato & Veggie Bowls

{Vegan, Gluten free, Paleo, Healthy}
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Servings: 2 people
Course: Dinner
Ingredients Method

Ingredients
  

  • 1/2 block firm tofu drained & diced
  • 1 large sweet potato peeled & diced
  • 1 cup red quinoa cooked
  • 1 mango peeled & diced
  • 1/2 cup corn cooked and shaved off cob
  • 6-8 small red tomatoes cut in half
  • 1/2 cup chickpeas rinsed
  • 1 lime
  • Hummus- Original or your favorite flavor
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • Salt
  • Pepper
  • Olive oil

Method
 

  1. Sweet Potatoes: Preheat oven to 425 F and add peeled and diced sweet potato to baking tray. Sprinkle with olive oil, salt and pepper. Cook for 20 minutes or until crispy and browned on top.
  2. While your sweet potatoes are cooking, cook quinoa following cooking directions on the package. While quinoa is cooking prepare tofu.
  3. Tofu: Add 1 tbsp of olive oil to a skillet, add diced tofu, chili powder, turmeric powder and curry powder, toss until all pieces are coated. Cook on high for 9-10 minutes or until crispy, tossing occasionally to ensure even crispy on all sides. Boil corn and shave cooked kernels off sides.
  4. Assemble bowl: Add a few spoonfuls of quinoa to bottom of a bowl, add sweet potatoes, tofu, diced tomatoes, corn, chickpeas, diced mango, generous dollop of hummus and some lime juice. ENJOY :)