Turmeric Baked Tofu Avocado Bowl w/ Lemon Tahini Dressing

HERE WE GO:

Turmeric Baked Tofu Avocado Bowl w/ Lemon Tahini Dressing

Yield 2 Servings

Lemon Tahini Dressing

Ingredients

1/2 cup Tahini

1/4 cup water

2 lemons, juiced

2 garlic cloves, roasted

sea salt to taste

ground pepper to taste

Instructions:

1- Preheat oven to 350.

Wrap the 2 garlic cloves in foil and roast for 10 minutes. 

2- Add all the ingredients to a blender. Blend. Add more water as needed for a thinner consistency. 

Turmeric Baked Tofu Avocado Bowl 

Ingredients

1 Block  Firm Tofu, Cut into 1/2’ cubes

1 Tbsp Turmeric

1/2 Tsp Cumin

1/2 tsp Ground Ginger

1/2 Tsp Garlic Powder

4 Cloves, Garlic, minced

1 avocado, sliced

2 Sweet potatoes, peeled, 1/2 moon cut

1 cup Brussles Sprouts, cut in 1/2 

1 cup Organic Quinoa

1 Tbsp Sesame Seeds

1/2 tsp thyme

1/2 tsp rosemary

2 Tbsp parsley, chopped

2 Tbsp Lemon Juice

Handful Mixed Greens of choice

Instructions

1-Preheat oven to 350F

2-Toss the Tofu, Brussels Sprouts, and Sweet potatoes on a baking tray with parchment paper.

3-Season with fresh garlic, turmeric, cumin, ginger, garlic powder, salt and pepper.

4-Bake for about 20-25 minutes, or until sweet potatoes are soft.

5-While the vegetables are baking, cook the quinoa. Add 2 cups of water to a small pot and bring to a boil. Add the quinoa. Lower to simmer. Add the thyme, rosemary, parsley, and lemon juice. Cook for up to 10 minutes. Fluff with fork. 

6-Assemble the bowl. Add the quinoa, mixed greens, avocado, vegetables. Drizzle with lemon tahini dressing. Enjoy.