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Lunch
Quinoa Veggie Bowl
Total time
30 min
Prep
5 min
Cook
25 min
Servings
4
Cuisine
American
Age Category
1y and up
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Dietary Restrictions
Vegetarian
Dairy-free
Egg-free
Peanut-free
Tree-nut-free
Fish-free
Shellfish-free
Pork-Free
Red meat-free
Sesame-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
Step 1
Preheat the oven to 400 degrees F. / 204 degrees C.
Step 2
Add carrots and broccoli to a baking tray and drizzle with avocado oil. Bake for 25 minutes or until soft.
Step 3
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
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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