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🍽️ Vegan Quinoa Bowl

491 kcal · 30 min · 4 servings

Ingredients

• 150 g quinoa
• salt
• 500 g tofu
• 4 carrots (400 g)
• 100 g spinach
• 30 g peanuts (2 tbsp)
• 3 tbsp rapeseed oil
• pepper
• 100 ml vegetable broth
• dried thyme
• 2 tbsp almond butter or peanut butter (30 g)
• 100 ml coconut drink

Instructions

1. 1. Rinse the quinoa with water.
2. 2. Cook the quinoa in 2.5 times the amount of salted water for about 15 minutes until al dente.
3. 3. Let the quinoa cool down.
4. 4. Cut the tofu into cubes.
5. 5. Peel and clean the carrots.
6. 6. Slice the carrots diagonally.
7. 7. Wash the spinach.
8. 8. Remove the tough stems from the spinach.
9. 9. Lightly roast the peanuts in a hot pan without fat over medium heat for 2 minutes.
10. 10. Remove the peanuts from the pan.
11. 11. Chop the peanuts finely.
12. 12. Heat 1 tablespoon of oil in the pan.
13. 13. Fry the tofu in it for 5 minutes over medium heat until golden brown.
14. 14. Season the tofu with salt and pepper.
15. 15. Remove the tofu from the pan and set it aside.
16. 16. Add the spinach to the pan.
17. 17. Sauté the spinach over medium heat for 4 minutes.
18. 18. Let the spinach wilt.
19. 19. Season the spinach with salt.
20. 20. Heat 1 tablespoon of oil in a pot.
21. 21. Sauté the carrots in it for 3 minutes over medium heat.
22. 22. Pour the broth over the carrots.
23. 23. Season the mixture with thyme, salt, and pepper.
24. 24. Continue cooking the carrots for another 5 minutes.
25. 25. Mix the almond butter with the coconut drink.
26. 26. Bring the mixture to a creamy boil over low heat for 3 minutes.
27. 27. Season the almond cream with salt and pepper.
28. 28. Divide the quinoa, vegetables, and tofu among bowls.
29. 29. Drizzle the bowl with the almond cream.
30. 30. Top the vegan quinoa bowl with the roasted peanuts.

Nutrition per serving

• kcal: 491
• Protein: 29 g · Fett/Fat: 25 g · Carbs: 37 g