HEALTHY THAI COCONUT QUINOA BOWL RECIPE
Our Thai Coconut Quinoa Bowls are a vegetarian's delight! They're made with roasted veggies, a delicious slaw, homemade coconut quinoa, and a yummy peanut sauce.
Provided by Lee Funke
Categories Bowl
Time 45m
Number Of Ingredients 28
Steps:
- Prepare the coconut quinoa by following these directions!
- Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
- Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
- Roast sweet potatoes at 400ºF for 25-30 minutes.
- Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
- Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
- Then, toss veggies in dressing. Set aside.
- To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
- Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
- Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.
Nutrition Facts : ServingSize 6, Calories 518 calories, Sugar 11, Sodium 260, Fat 33, Carbohydrate 48, Fiber 6, Protein 10
CRISPY TOFU BOWL
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.
Categories tofu bowl crispy tofu quinoa bowl cashews parsley tofu healthy tofu bowl dinner recipe healthy dinner recipe vegetarian dinner recipe vegan dinner recipe
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
- Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
- Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
TERIYAKI QUINOA BOWL
A filling, hearty, delicious vegan bowl made with a mushroom and snap pea stir-fry, quinoa, veggies and homemade teriyaki sauce.
Provided by Deryn Macey
Categories Main Dish
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 F. Cut the tofu into cubes, slabs or triangles and place in a mixing bowl. Add 2 tbsp of soy sauce or gluten-free tamari and a pinch of black pepper. Place the tofu on a silicone mat or parchment paper lined baking tray and bake for 25-25 minutes until browned and crispy.
- Cook the quinoa according to package directions or just bring 2 cups of water to a boil, add 1 cup of uncooked quinoa, cover, reduce to a light simmer and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.
- To make the teriyaki sauce, add all of the ingredients to a small saucepan and bring to a very light boil over medium-high heat, stirring frequently until it thickens. This can take anywhere form 5-10 minutes. It should be thick and syrupy when it's done.
- Heat 1/2 tsp of olive oil in a non-stick pan then add the sliced mushrooms and peas. Cook over high-heat, stirring often, until the mushrooms are browning and the peas are slightly tender but still crunchy, about 6-7 minutes.
- Either add the broccoli to the stir fry with the peas and mushrooms or steam lightly stovetop for 5 minutes until bright green and tender but not soggy.
- To assemble the bowls, divide the quinoa, stir-fried peas and mushrooms, avocado, broccoli, carrot and tofu amongst 4 bowls or containers. Drizzle each bowl with an equal amount of the teriyaki sauce. Top with sesame seeds and green onion and serve right away.
Nutrition Facts : ServingSize 1 bowl, Calories 433 calories, Fat 16 g, Carbohydrate 57 g, Fiber 12 g, Protein 23 g
THAI QUINOA BOWL
This Thai quinoa bowl is packed with fresh, crunchy veggies, plenty of spicy tofu (as an optional add-in), and generous drizzles of nutty ginger dressing. It's the perfect plant-powered meal, designed to both satisfy and nourish.
Provided by Ashley
Number Of Ingredients 19
Steps:
- Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, bring the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 10 to 12 minutes, uncovered, or until the quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
- Steam the broccoli in a steamer or steamer basket for 4 to 8 minutes, or until firm-tender. Strain off any excess water. Set aside.
- Prepare the tofu, if using.
- Chop and prepare the remaining bowl ingredients.
- Add the peanut butter, tamari, sesame oil, lime juice, maple syrup, and ginger to a medium bowl. Whisk together for 30-45 seconds. Please keep in mind that the dressing should be on the salty side-since we're not seasoning the quinoa or veggies, we need a little kick of sodium here to make all the flavors pop. Cover and refrigerate until ready to use.
- Divide the quinoa between bowls. Top with the romaine, broccoli, tofu (if using), carrot, pepper, beet, jicama, cabbage, cilantro, and cashews. Drizzle with the dressing and serve immediately.
PAD THAI QUINOA BOWL
This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles. Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Provided by Lisa
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
- Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
- Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
- Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
- Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g
TEX-MEX TOFU AND QUINOA BOWL
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
- Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
- Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.
More about "thai tofu quinoa bowls food"
THAI TOFU-QUINOA BOWL - TODAY'S PARENT
From todaysparent.com
3.3/5 (46)Total Time 1 hrCategory RecipesCalories 330 per serving
THAI TOFU-QUINOA BOWL - CHATELAINE
From chatelaine.com
3.5/5 (82)Total Time 1 hrCategory Healthy RecipesCalories 330 per serving
THAI QUINOA BOWLS WITH CRISPY TOFU AND PEANUTS - TWO ...
From twoshakesofhappy.com
Servings 4Total Time 40 minsEstimated Reading Time 5 mins
TERIYAKI TOFU QUINOA BOWLS - THE BAKING FAIRY
From thebakingfairy.net
Reviews 1Category Main DishesServings 4Estimated Reading Time 5 mins
VEGAN TOFU & QUINOA BOWLS | CANADIAN LIVING
From canadianliving.com
SESAME TOFU QUINOA BOWL - THE ALMOND EATER
From thealmondeater.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 541 per serving
- If you haven't already pressed the tofu, you'll need to remove it from the packaging and drain any liquid. Then, press it with a handful of paper towels several times. Alternatively, you can place a clean kitchen towel over top of it and press out the liquid that way. The drier the block of tofu, the crispier the tofu will be.
- Preheat oven to 400°. Put broccoli in a bowl, then drizzle it with 2 tbsp olive oil; pour onto a baking sheet and roast until broccoli is cooked to your liking, about 15-20 minutes. At this time, you should also cook quinoa over the stove (if it isn't already prepped).
- Next, slice the tofu into bite-sized cubes and place them into a plastic bag; add the 2 tbsp soy sauce and 3 tbsp arrowroot, zip the bag, then shake until the tofu is coated.
- Heat a large skillet with oil over medium heat, then place the tofu into the skillet, frying until crispy.
ASIAN QUINOA BOWLS WITH PEANUT BAKED TOFU - SIMPLY QUINOA
From simplyquinoa.com
3.7/5 (21)Total Time 35 minsCategory EntreeCalories 684 per serving
- Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk coconutmilk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve.
- In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
- Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
QUINOA BOWLS WITH SESAME TOFU, AVOCADO, AND PISTACHIOS
From spicesinmydna.com
5/5 (3)Category Dinner, Lunch, Main CourseCuisine Vegan Option, VegetarianTotal Time 55 mins
- Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. Place the block of tofu between several layers of paper towels and squeeze all of the water you can out of it. (The drier you get it, the crispier the tofu will be!) Dice it into 1/2-1'' cubes.
- In a medium bowl, whisk together the sesame oil, maple syrup, apple cider vinegar, chili garlic sauce, soy sauce, and sesame seeds. Add the tofu and toss gently to coat. Place tofu on baking sheet in a single layer and bake for 40 minutes, or until golden and crispy, tossing a couple times during baking.
- While tofu is baking, make the quinoa. Bring water to a boil and add the quinoa. Cover and reduce heat to medium-low. Cook for 15-18 minutes or until all liquid has been absorbed. (No peeking!)
- Make the soft boiled eggs. Fill a pot with at least 3 inches of water to a boil. Once boiling, lower heat to a rapid simmer. Gently lower the eggs into the water and cook for 6-7 minutes for jammy yolks, or 5 minutes for a runnier yolk. Just be careful not to let the water come to a full, rolling boil, or else the eggs could crack. Once finished, place eggs in an ice bath to stop cooking. Once cooled, gently crack the shells by rolling/pressing on a counter top or flat surface, then peel and slice in half.
THAI TOFU BUDDHA BOWL (V+GF) - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
Reviews 10Estimated Reading Time 4 mins
- Make a 1 cup of [Green Coconut Dressing|https://thebellyrulesthemind.net/2016/06/thai-salad-green-coconut-dressing/].
THAI TOFU QUINOA BOWLS | CLARA PERSIS
From clarapersis.com
Estimated Reading Time 2 mins
LIGHTEN UP LUNCH WITH OUR THAI TOFU QUINOA BOWL - CHATELAINE
From chatelaine.com
Estimated Reading Time 50 secs
CRUNCHY THAI PEANUT QUINOA BOWL - THE AVOCADO NUT
From theavocadonut.com
Reviews 1Category Lunch, Main Course, SaladCuisine ThaiTotal Time 30 mins
BASIL TOFU BOWL WITH STIR-FRIED QUINOA - DOMESTICATE ME
From domesticate-me.com
Reviews 9Category Dinner, Recipes, VegetarianServings 4Estimated Reading Time 6 mins
EASY VEGAN QUINOA BOWLS - 6 WAYS - SHE LIKES FOOD
THAI TOFU-QUINOA BOWL
From test.todaysparent.com
23 HEALTHY QUINOA BOWLS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
THAI GREEN CURRY QUINOA | VEGAN! | MY VEGETARIAN FAMILY
From myvegetarianfamily.com
THAI QUINOA BOWL WITH TOFU - THIS WILD SEASON
From thiswildseason.com
THAI TOFU QUINOA BOWLS | VEGETARIAN DISHES, VEGETARIAN ...
From pinterest.ca
EAT TEA LOVE: THAI TOFU QUINOA BOWLS
From eattealove.blogspot.com
THAI TOFU QUINOA BOWLS | VEGETARIAN RECIPES, COOKING ...
From pinterest.ca
BARIATRIC SURGERY RECIPE: THAI TOFU QUINOA BOWL
From froedtert.com
THAI TOFU QUINOA BOWL - BLAZERS AND BUBBLY BY JULIE HOLLAND
From blazersandbubbly.com
THAI TOFU QUINOA BOWLS | UM-UMS DEFINED
From umumsdefined.wordpress.com
THAI TOFU QUINOA BOWLS | RECIPE | HEALTHY BOWLS RECIPES ...
From pinterest.ca
THAI TOFU QUINOA BOWLS | HEALTHY RECIPES, FOOD, VEGETARIAN ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love