Mexican Quinoa and Tofu Bowl
Is this the ultimate vegan bowl ever? The nutrition from the quinoa, the flavor of chipotle and the crunch of corn chips come together to make a strong case.
Servings
Produce
Red Onion (Organic)
1 0.5 Whole
Sweet potato, garnet (Organic)
10 5 oz
Sweet Corn
2 1 Whole
Cherry Tomato (Organic)
5 2.5 oz
Lime
1 0.5 Whole
Avocado
1 0.5 Whole
Lettuce mix (Organic)
2 1 oz
Cilantro (Organic)
1 0.5 oz
Protein & more
Quinoa
1 0.5 cup
Extra firm tofu
1 0.5 Package
Corn Chips
4 2 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mexican Dressing - Vegan
Olive oil
2 1 tablespoon
Vegan sour cream
1/2 0.25 cup
Adobo sauce
1 0.5 teaspoon
Prep ahead (optional)
a. Finely chop red onion. b. Cut sweet potatoes into 3" blocks, slice the blocks into thin wedges. c. Husk sweet corn. d. Halve cherry tomatoes. e. Juice lime. f. Pit avocado, thinly slice g. Rough chop lettuce mix and cilantro.
Instructions
1
Roast the sweet potato:
a. Preheat oven to 400°.
b. In a bowl, add the sweet potato (cut into 3" blocks, slice blocks into thin wedges), 1 tbsp olive oil and ½ tsp salt.
c. Grease a baking tray and add the sweet potatoes to it. Roast for 30 minutes or until sweet potatoes are golden and crisp.
2
Meanwhile, cook the quinoa:
a. In a medium saucepan over high heat, add 1 cup water (½ cup for 2-person portion). Cover and bring to a boil.
b. Add quinoa; stir immediately. Reduce heat to medium and cook until tender, about 12-15 minutes.
3
Cook the corn and tofu:
a. Heat 1 tbsp olive oil in a saute pan. Cook the corn cobs for 4-6 minutes or until they are tender, turning every 2 minutes.
b. In the same saute pan, add the tofu and cook for 2 minutes each side.
c. Remove corn kernels from the cob with a serrated knife and set aside.
d. Cut tofu into 1" cubes.
4
Assemble the salad:
a. In a bowl, add the red onion (finely chop), cherry tomatoes (halve), lettuce mix (rough chop), cilantro (rough chop) and the lime (juice). Season with ½ tsp salt and toss to combine.
5
Serve:
a. Serve a scoop of the quinoa in the centre of serving bowls. Surround it with the salad, corn, tofu, sweet potato and corn chips.
b. Top with avocado (pit, thinly slice) and a dollop of the Mexican dressing. Enjoy!
Chef's notes
The quinoa can be subbed with black rice and the tofu with halloumi.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA