A protein-rich morning bowl with seasoned tofu, roasted sweet potatoes, quinoa, spinach, and avocado for a satisfying start.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 2 cups fresh spinach
03 - 1 ripe avocado, sliced
04 - 1 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
→ Tofu
07 - 14 oz firm tofu, drained and crumbled
→ Grains
08 - 1 cup quinoa, rinsed
09 - 2 cups water
→ Seasonings & Oils
10 - 2 tablespoons olive oil, divided
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon salt, plus more to taste
16 - Pinch of black salt (kala namak), optional
→ Optional Toppings
17 - Fresh herbs (cilantro or parsley)
# How To Make It:
01 - Preheat oven to 400°F.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender, stirring halfway through cooking.
03 - In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2-3 minutes until translucent.
05 - Add crumbled tofu, turmeric, smoked paprika, cumin, black pepper, and salt. Cook, stirring, for 5-7 minutes until heated through and lightly golden. Sprinkle in black salt at the end for enhanced eggy flavor if desired.
06 - Add spinach to the skillet and sauté for 1-2 minutes until just wilted. Adjust seasoning to taste.
07 - Divide quinoa among four bowls. Top with tofu scramble, roasted sweet potatoes, and avocado slices. Garnish with green onions and fresh herbs if desired.
08 - Serve immediately while warm.
