Once again, I have to thank the amazing community of online food blogger. This time, I found my inspiration on Glue & Glitter, a blog full of amazing vegan recipes. I think what makes this recipe a gem is the homemade avocado pesto that you can spot in the center of the bowl. It makes all the difference and brings quinoa bowls to next level. What you will enjoy most about this recipe is that it’s simple, easy and delicious.
Servings: 4 bowls
Timing: 30 minutes
– 2 cups quinoa
– 1 brocoli
– 1 block firm tofu
– olive oil
– soya sauce
– 2 avocados
– 1 cup cashew nuts
– 2 cups fresh basil leaves
– 5 cloves of garlic
– 1/4 cup lemon juice
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Wash the broccoli and cut it into florets.
Drain the tofu and cut it into cubes.
Dispose the broccoli florets and tofu cubes on a baking sheet, season with salt and pepper. Sprinkle the veggies with olive oil and the tofu with soya sauce. Cook in the oven for 15 minutes.
Bring water to a boil. Add salt. Wash the quinoa and cook for 10 to 15 minutes.
For the avocado pesto, mix all the ingredients together in your food processor until all elements are well combined.
Prepare the roasted broccoli and tofu bowls as follow: serve the quinoa first, then add the grilled tofu and broccoli. Add the avocado pesto in the middle of the bowl. Enjoy!