Savory Sweet Potato, Tofu, and Broccoli Bowls | Food | Illinois Extension | UIUC

Ingredients

• 1 large sweet potato, rinsed and diced (2 ½ cups diced)
• 1 lb. firm tofu, cubed
• 2 teaspoon canola oil, divided
• 1 teaspoon cumin
• ½ teaspoon ground black pepper
• 1 Tablespoon chili powder
• ½ cup dry quinoa, rinsed
• 1 cup low-sodium vegetable broth
• 1 teaspoon sesame oil
• 1/2 teaspoon low sodium soy sauce
• 1 bunch broccoli, rinsed and chopped into florets (3 cups florets)
• Shallot, chopped
• 1 teaspoon garlic powder
• Preheat oven to 400 degrees Fahrenheit. Wash hands with soap and water.
• In four separate bowls, divide quinoa, sweet potatoes tofu mixture, and broccoli. Top with a sprinkle of feta or bleu cheese for extra flavor. Enjoy!