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Curry Harvest Bowls with Tofu and Squash

Curry Harvest Bowls with Tofu and Squash

A delicious and hearty vegetarian dish packed with flavors.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.2 lb tofu, cubed
  • 2 cups butternut squash, diced
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 1 cup coconut milk
  • 1 cup quinoa, rinsed
  • 3 cups vegetable broth
  • 1 cup spinach, chopped
  • 0.5 cup red onion, diced
  • 1 tbsp lime juice freshly squeezed

Instructions

Preparation Steps

  • Preheat your oven to 400°F (200°C).
  • In a bowl, toss the diced squash with olive oil and curry powder. Spread on a baking sheet.
  • Roast the squash for 25 minutes, or until tender.
  • In a large saucepan, bring vegetable broth to a boil. Add quinoa and reduce to a simmer.
  • Cook quinoa for about 15 minutes, until fluffy.
  • Meanwhile, sauté diced red onion in a skillet until translucent, then add cubed tofu.
  • Add coconut milk and chopped spinach to the skillet, and simmer for 5 minutes.
  • Mix in the roasted squash and lime juice. Stir to combine.

Notes

Serve warm and top with your favorite seeds for crunch!