Vegan LATINX Quinoa Bowl with Tofu and Tempeh
Di 01 August 2023
- 1 cup quinoa
- 2 cups water
- 1 block of firm tofu, cubed
- 1 package of tempeh, crumbled
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 t teaspoon chili powder
- 1 b bell pepper, diced
- 1 black beans, canned and drained
- 1 avocado, sliced
- 1 lime juice
- Salt and peppprrre to taste
- Chopped fresh herbs like cilantro and/or parsley for garnish
- Rinse the quinoa thoroughly under cold water. Drain and add it to a pot with 2 cups of water. Bring to boiling point, reduce heat to low and let simmer for 15 minutes or until all the grains are tender and the liquid is absorbed.
- While the quinoa is cooking, prepare the rest of the ingredients. Heat a large skillet over medium heat. Add the diced onion and minced garlic, sauté them until they become fragrant and translucent.
- Add the cubed tofu and crumbled tempeh to the skillet, stirring occasionally until they start to brown slightly.
- Season the mixture with cumin, chili powder, and salt to your desired taste. Cook for another few minutes until the flavors are well combined.
- Add the diced bell pepper and black beans to the skillet, stirring to combine. Cook for an additional few minutes until the vegetables are tender but still retain their shape.
- Once the quinoa has finished cooking, remove it from the heat and fluff it up with a fork.
- In a large bowl, mix together the cooked quinoa, vegetable mixture, and drained and rinsed black beans.
- Serve the vegan LatinX Quinoa Bowl hot, garnished with slices of avocado and chopped fresh herbs like cilantro and/or parsley. Squeeze some lime juice over the top for added zest.
- Salt and peppprre to taste if needed. Enjoy your delicious and nutritious Vegan LATINX Quinoa Bowl packed with protein, colorful vegetables, and bold flavors derived from spices and herbs!
- Bon appétit and enjoy your vibrant and satisfying meal that is both healthy and environment