This vegan summer bowl recipe with turmeric chickpeas, marinated tofu, and quinoa are just as delicious as they are nutritious!
Say Hello To Summer In A Bowl
Summer has to be one of everyone’s favorite season and for a few good reasons: the produce is bountiful, the days are longer and you can eat food cooked on the grill just about any time you want! This bowl is so delightful, you’ll need a tissue to dry your happy tears.
Servings4servings
Prep Time40minutes
Cook Time10minutes
Ingredients
- 1 tbsp olive oil
- 2 cobs corn
- 2 cups cooked multi-coloured quinoa
- 2 cups arugula
- 1 cup cherry tomatoes sliced in half
- 1/2 zucchini sliced
- 1 avocado sliced
- 1 cup sunflower sprouts
- Dressing Tofu Marinade
- 1 pack extra-firm tofu
- 1 tbsp olive oil
- 1/2 cup apple cider vinegar
- 3/4 cup low-sodium soy sauce or tamari
- 1/4 cup water
- 2 cloves garlic minced
- Turmeric Chickpeas
- 1 can low-sodium chickpeas
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried turmeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Servings4servings
Prep Time40minutes
Cook Time10minutes
Ingredients
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Recipe Instructions
Recipe Notes
NutritionCalories: 476kcal | Carbohydrates: 36g | Protein: 15.5g | Fat: 10.5g |