Sweet Potato Black Bean Quinoa Bowl
A colorful, plant-based quinoa bowl with roasted sweet potato, black beans, and a tangy avocado dressing. It works well for make-ahead lunches or dinners and stores neatly for meal prep.
LunchPlan this recipe
Cold Quinoa Tofu Salad
A protein-rich quinoa and crispy tofu salad designed for meal prep. It tastes good cold and can be varied with different vegetables, seeds, dressings, or an optional skyr dip.
6
Servings
30 min
Cook time
513
Calories
36 g
Protein
Ingredients
16 itemsServings
750 g Extra firm tofu- raw
500 g Quinoa - for cooking quinoa
1,200 ml Water 
2 tbsp Vegetable Broth- chopped
200 g Bell peppers - chopped
200 g Cucumber - chopped
100 g Radish - for tofu
4 tbsp Soy Sauce - or potato starch
3 tbsp Cornstarch - optional dip
250 g Skyr 
Sunflower seeds- optional dressing
Olive oil - to taste
Salt - to taste
Black pepper - optional seasoning
Paprika powder - optional
Lemon juice
Required equipment
- Stovetop
Instructions
13 stepsTemperature
- 1
Bring
1,200 ml Water and 2 tbsp Vegetable Broth to a brief boil in a pot. - 2
Add
500 g Quinoa and reduce the heat to low. - 3
Let the
Quinoa swell gently until the Water is absorbed. - 4
Remove the
Quinoa from the heat and let it cool. - 5
Pat
750 g Extra firm tofu dry thoroughly. - 6
Crumble the
Extra firm tofu into rough pieces. - 7
Sprinkle the
Extra firm tofu with 3 tbsp Cornstarch and toss to coat. - 8
Add
4 tbsp Soy Sauce, Paprika powder, Salt and Black pepper to the Extra firm tofu and mix well. - 9
Cook the
Extra firm tofu in an air fryer at 390 °F, shaking occasionally, until crispy. Alternatively, fry it in a hot pan until crispy. - 10
Chop
200 g Cucumber, 200 g Bell peppers and 100 g Radish into small pieces. - 11
Toast the
Sunflower seeds briefly in a dry pan. - 12
Combine the cooled
Quinoa, crispy Extra firm tofu, vegetables, and Sunflower seeds in meal-prep containers. - 13
Season each container as desired with
Lemon juice, Olive oil and distribute 250 g Skyr on the containers.
Recipe video
Nutrition per servingCalculated from the ingredients used at 6 servings.
513
Kcal
36 g
Protein
58 g
Carbohydrates
13 g
Fat
Recipe details
Published
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