Good for you bowls made with honey chipotle roasted tofu and sweet potato served over quinoa and dressed in a honey lime vinaigrette.
Reeeeeaaaaaallllllllllly feeling the salad feels this week.
I didn’t even eat any Easter chocolate but somehow I gained a POUND in the last day.
Pretty annoyed about that since I’ve been anal retentive about counting calories and doing a Daily Burn workout six out of seven days of the week.
Being 30+, you guys. It is HARD on the metabolism.
Can’t cry over really good carrot cake, so best to just move on and get to salad-ing.
This definitely looks like I just cleaned out my fridge, poured it into a bowl, and called it a recipe, but it’s intentional, I promise!!
Tofu and sweet potato cubes get marinated in a sweet and spicy honey-chipotle sauce and then baked until crispy on the outside. The marinade almost forms a crust around them that is just so good. It’s basically my favorite part of the meal.
Make sure to use extra super firm tofu or it will just be kind of mushy. This is my favorite brand. I love it because it doesn’t require pressing so you can really just cube it up and cook it without having to think ahead. I can barely remember to wear socks most days, so not having to have that kind of foresight is really a PRO.
The remainder of these bowls is basically just healthy tidbits from our pantry or fridge!
There’s baby kale, white beans, quinoa, cherry tomatoes, and mini cukes. They get tossed together in a honey lime vinaigrette that is sweet and sour and seriously delish.
Perfect for resetting after a weekend of indulgence and for keeping you too full this week to raid your child’s Easter candy stash.
- 1 lb extra firm tofu, cut into ½-inch cubes
- 1 lb sweet potato, peeled and cut into ½-inch cubes
- ¼ cup olive oil, divided
- 3 tbsp adobo sauce
- 2 tbsp honey, divided
- 2 tbsp mustard
- ¼ cup cilantro, minced
- 4 cloves garlic, minced
- ½ cup quinoa, rinsed
- 1 cup vegetable broth
- 1 tbsp coconut oil
- zest and juice of 1 lime
- 5 oz baby kale
- 2 cups cooked white beans
- 1 pint cherry tomatoes, halved
- 2 mini seedless cucumbers, diced
- salt and black pepper, to taste
- ½ cup extra virgin olive oil
- 4 tbsp red wine vinegar
- 3 tbsp honey
- juice of 1 lime
- salt and black pepper, to taste
- Place the tofu and sweet potato cubes in a ziploc bag. Season with salt and black pepper. Add in the olive oil, the adobo sauce, the honey, the mustard, 2 tbsp of the cilantro, and the garlic. Make sure everything is evenly coated and allow to marinate in the refrigerator for 2 hours.
- Meanwhile, make the quinoa. Add the quinoa and the vegetable broth to a small pot over high heat. Bring to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Cook for 15 minutes or until the liquid has evaporated. Stir in the coconut oil, lime zest, and juice of 1 lime. Season with salt and black pepper to taste.
- Heat oven to 425F. Spread the tofu and sweet potatoes on a parchment-lined baking sheet in an even layer, pouring any extra marinade over them. Bake for 25-30 minutes, or until tofu is crisp and sweet potatoes are tender. Remove from the heat and cool slightly.
- To make the dressing, whisk together all of the ingredients in a small bowl. Season with salt and black pepper.
- In a large bowl, combine the remaining cilantro, baby kale, white beans, cherry tomatoes, cucumbers, tofu, sweet potatoes, and quinoa. Drizzle the dressing over it and toss to combine. Serve warm or at room temperature.
More vegetarian bowls for spring: