Veggie Grain Bowl (gluten free, vegan) by Jesse Lane

Ingredients

• 1.5 cups uncooked quinoa
• ½ Tbsp olive oil
• ½ Tbsp sesame oil
• 2 cups tofu, diced into 1.5cm cubes
• 1 cup almonds, chopped
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• 2 cups spinach, chopped
• 1 large beet, peeled and grated
• 3 carrots, peeled and grated
• 2 avocados, diced
• 2 tomatoes, diced
• 2 Tbsp chia seeds
• 2 cloves garlic, minced
• 1/2 cup nutritional yeast flakes
• 1/3 cup water
• 1/3 cup tamari
• 1/3 cup apple cider vinegar
• 1/2 cup olive oil
• 2 Tbsp tahini paste