| Prep | Cook | Ready in | Servings | |
| 10 min | 20 min | 30 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!
| Grain | 2.1 |
| Meat Alternative | 0.8 |
| Vegetables | 4.4 |
Tofu
is an important source of plant-based protein!
Bok Choy
is an excellent source of fiber which promotes healthy digestion!
