If you’re looking for a easy and quick lunch idea then you need to try this Tofu + Roasted Vegetable Rainbow Bowl! Chop and peel some veg, stick it in the oven and you’ve got a healthy and fibre packed lunch to keep you going until dinner.

Feel free to mix it up and use other vegetables, but I would definitely recommend using the tofu to boost your calcium intake for the day, and keep the spinach to boost your iron too!

tofu rainbow bowl
tofu rainbow bowl
Tofu + Roasted Vegetable Rainbow Bowl
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Keyword: budddha bowl, healthy, lunch, roasted vegetable, tofu
Servings: 1
Calories: 394 kcal
Ingredients
  • 1 sweet potato
  • 1/2 yellow bell pepper
  • 1/3 block firm tofu
  • 1 carrot
  • 1/2 red onion
  • 1/4 fresh broccoli
  • 1 handful fresh spinach
Agave Soy Sauce Dressing
  • 1 tbsp agave syrup
  • 2 tbsp tamari (can use low sodium soy sauce if not gluten free)
  • 1 tbsp tahini
  • 1/2 tbsp rice vinegar
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
Instructions
  1. Peel the sweet potato and carrot and chop all vegetable ingredients.

  2. Chop 1/3 of a block of tofu into small chunks. For extra flavour you can marinate your tofu overnight in vegetable or vegan chicken stock for extra flavour. If not, season with salt, pepper and garlic powder.

  3. Add all ingredients to a baking tray and season for taste. Cook in oven for around 15-20 minutes depending on how crispy you want everything to be. If you prefer raw vegetables then just cook the sweet potato and tofu in the oven.

  4. While your vegetables are cooking, add your dressing ingredients to a small bowl and mix together.

  5. Once everything is cooked, add to a bowl and drizzle your dressing on top.

Recipe Notes

NUTRITION:

  • Serving Size: 1 serving
  • Calories: 394
  • Fat: 12.6g
  • Carbohydrates: 53.1g
  • Fiber: 10.2g
  • Sugar: 24.9g
  • Sodium: 1058mg
  • Protein: 18.2g
  • Calcium: 320mg
  • Iron: 6mg
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