| 8 | 30 | 469 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 4 head | Baby bok choy (chopped) |
| 1 cup chopped | Carrots |
| 1 cup diced | Celery |
| 1 cup | Kale (chopped) |
| 1 cup | Sweet potato (diced) |
| 1/2 cup sliced | Yellow onion |
| 1/2 cup | Quinoa, uncooked |
| 227 gm | Tofu, regular, extra firm (2/3 of pkg for 2 people) |
1. Preheat oven to 350 degrees F.
2. Slice tofu into 5 equal pieces and roast tofu and sweet potato for 10 mins each side.
3. Follow instructions to cook quinoa as per package.
4. In med high frying pan with 1 tsp of oil, add onions and cook for 3 minutes then add carrots and celery and cook for 5 minutes.
5. Add Bok choy and kale and cover with lid, stirring occasionally for approximately 5 minutes.
6. Chop cooked tofu into bite size cubes.
7. Combine quinoa, veggies, sweet potato and tofu into bowl and serve.
8. Sprinkle with soya sauce.
Enjoy!
Tofu
is an important source of plant-based protein!
Bok Choy
is an excellent source of fiber which promotes healthy digestion!
| Grain | 2.1 |
| Meat Alternative | 0.8 |
| Vegetables | 4.4 |
