Vegan LATINX Quinoa Bowl with Tofu and Tempeh

Ingredients:

• 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

Instructions

1. 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.
2. 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.
3. Add the cubed tofu and crumbled tempeh to the skillet, stirring occasionally until they start to brown slightly.
4. Season the mixture with cumin, chili powder, and salt to your desired taste. Cook for another few minutes until the flavors are well combined.
5. 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.
6. Once the quinoa has finished cooking, remove it from the heat and fluff it up with a fork.
7. In a large bowl, mix together the cooked quinoa, vegetable mixture, and drained and rinsed black beans.
8. 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.
9. 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!
10. Bon appétit and enjoy your vibrant and satisfying meal that is both healthy and environment