Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 2 large sweet potatoes, cubed 1/2 inch
  • 1 head broccoli, cut into florets
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 400g extra-firm tofu, pressed and cubed
  • 1 can (400g) chickpeas, drained and dried
  • 1 tbsp tamari
  • 1 tsp garlic powder
  • 2 cups shredded purple cabbage
  • 1 large carrot, ribboned
  • 1 ripe avocado, sliced
  • 0.25 cup fresh cilantro
  • 0.5 cup creamy tahini
  • 1 tbsp maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh ginger, grated
  • 4 tbsp cold water

Instructions:

  1. Press the tofu. Wrap the 400g block in a clean towel and place a heavy skillet on top for 15 minutes.
  2. Combine 1 cup quinoa and 2 cups vegetable broth in a pot; bring to a boil, then simmer covered for 15 minutes until the liquid is fully absorbed and the tails sprout.
  3. Preheat oven to 200°C.
  4. Toss the cubed sweet potatoes and broccoli florets with 2 tbsp avocado oil, 1 tsp smoked paprika, and 0.5 tsp sea salt.
  5. Spread the vegetables on a tray and roast at 200°C for 20 minutes until the sweet potatoes are tender and the chickpeas sizzle.
  6. Toss the pressed tofu cubes with 1 tbsp tamari and 1 tsp garlic powder.
  7. Add the tofu to the tray with the vegetables and roast for another 10 minutes until the tofu edges look golden and slightly dehydrated.
  8. In a small bowl, combine 0.5 cup tahini, 1 tbsp maple syrup, 2 tbsp lemon juice, and 1 tsp grated ginger.
  9. Gradually add 4 tbsp cold water to the dressing, whisking constantly until it reaches a velvety, pourable consistency that coats a spoon.
  10. Divide the fluffy quinoa into four deep bowls, followed by the roasted medley of sweet potatoes, broccoli, tofu, and chickpeas.
  11. Top with 2 cups shredded purple cabbage, 1 large carrot (ribboned), and slices of ripe avocado. Drizzle generously with the ginger tahini sauce and garnish with 0.25 cup fresh cilantro.