Vegan quinoa bowl
Looking for a healthy, filling, and easy vegan meal? This quinoa bowl combines fluffy quinoa with a flavorful tofu and mushroom stew to create a balanced meal packed with plant-based protein and vegetables.
One of my favorite things about bowl-style meals is how versatile they are. You can use whatever ingredients you already have at home, making them a great option for reducing food waste while creating something delicious and nutritious.
This recipe is naturally gluten-free, perfect for meal prep, and can easily be customized with different vegetables, sauces, or protein sources based on what you have available.
Quinoa & Buckwheat:
- ½ cup quinoa
- ½ cup buckwheat
- 2 cups water
Tofu & Mushroom Stew:
- 400 g tofu
- 1 package mushrooms
- 1 package chestnuts
- 1 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp sweet paprika
Vegetables:
- Sweet potato, roasted with 1 tbsp sweet chili sauce
- Broccoli and cauliflower with olive oil, salt, and pepper
- Fresh vegetable salad
For the quinoa and buckwheat:
Rinse ½ cup quinoa and ½ cup buckwheat thoroughly. Transfer to a pot with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low heat, cover, and cook for about 10 minutes until the water is absorbed and the grains are tender. Turn off the heat, fluff with a fork, and leave covered for a few more minutes.
For the tofu and mushroom stew:
Cut the tofu into cubes and pan-fry with a little oil until golden on all sides. Add 1 package of sliced mushrooms and 1 package of cooked chestnuts, then sauté for a few minutes. Add the seasonings, stir well, and cook for a few more minutes until the flavors are absorbed and everything is coated in the sauce.
For the vegetables:
Cut the sweet potato into cubes or wedges, toss with 1 tablespoon sweet chili sauce, and roast at 200°C (400°F) until tender and lightly browned, about 25-30 minutes.
Cut the broccoli and cauliflower into florets, toss with olive oil, salt, and pepper, and roast until tender and lightly golden.
Serve everything alongside a fresh salad. You can also top the bowl with vegan tofu labneh or tahini, if desired.
