Lunch

Quinoa Veggie Bowl

Name: Quinoa Veggie Bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 carrot; 3 Cup broccoli; 1 Tablespoon avocado oil; 1 Pound extra firm tofu; 1 Tablespoon low sodium soy sauce; 1 Tablespoon cornstarch; 1 Cup quinoa; 2 Cup water; 2 Cup edamame

Rating

Cuisine

American

Age Category

1y and up

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Total time:	Prep:	Cook:	Servings:
30 min	5 min	25 min	4

Dietary Restrictions

VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free

Ingredients

3 carrot
3 Cup broccoli
1 Tablespoon avocado oil
1 Pound extra firm tofu
1 Tablespoon low sodium soy sauce
1 Tablespoon cornstarch
1 Cup quinoa
2 Cup water
2 Cup edamame

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Directions

Preheat the oven to 400 degrees F. / 204 degrees C.
Add carrots and broccoli to a baking tray and drizzle with avocado oil. Bake for 25 minutes or until soft.
In another tray add the cubed tofu. Add the soy sauce and cornstarch on top of the tofu and mix until combined. Bake for 20 minutes.

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Nutrition Facts per Serving

Nutrient	Amount
Calories	526 kcal
Fat	25 g
Carbohydrates	49 g
Protein	27 g
Fiber	11 g
Sugar	5 g
Sodium	711 mg

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