Quinoa Sweet Potato Bowl with Tofu

Prepare the quinoa according to the package instructions.

• ½ cup Quinoa

Preheat the oven to 350 °F.

Dice the onion, zucchini, sweet potatoes and tofu and put into a baking dish.

• 1 Onion, red (~ 3 oz)
• ½ Zucchini (~ 3.9 oz)
• 5.3 oz Sweet potatoes (w/o skin)
• 3.5 oz Smoked tofu

Add the cinnamon, cumin, olive oil, salt and pepper into the bowl and bake for approx. 20-25 minutes until the sweet potatoes are cooked.

• ½ tsp Cinnamon, ground
• 2 tsp Olive oil
• ¼ tsp Cumin, ground
• Salt
• Black pepper

Add the beans into the baking dish 10 minutes before the end of baking time.

• ¾ cup Kidney beans, canned

Finely chop the parsley and mix with the yogurt. Season with lime juice, salt, pepper and agave syrup.

• ½ cup Soy yogurt
• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• ½ Lime, organic (~ 0.7 oz)
• Salt
• Black pepper
• ¾ tsp Agave syrup

Serve the quinoa with the oven veggies and dip.

Enjoy your meal!