By Callie Showalter, VRG Intern

(Serves 4)

• 1 cup vegetable broth or water
• 1 cup full-fat canned coconut milk, well shaken
• 1 cup dry quinoa (may be red, white, or black quinoa)
• 1 medium sweet potato, peeled and cut into cubes 
• ½ large white onion, thinly sliced
• 3-4 Tablespoons neutral oil such as olive oil (amount will vary slightly)
• Salt and pepper 
• 2 cups broccoli florets
• One 14-ounce block of firm tofu, pressed and cut into cubes
• 1½ Tablespoons cornstarch

Dressing:  

• ½-inch piece of ginger, peeled and grated
• 2 cloves garlic, finely diced
• ¼ cup full-fat canned coconut milk, well shaken 
• ¼ cup tahini
• ½ a lime, juiced 
• 1 Tablespoon maple syrup (optional)
• 2 Tablespoons coconut aminos (or soy sauce)

Additional bowl ingredients:

• 2 cups baby spinach 
• 1/3 cup roughly chopped cashews, to garnish
• Squeeze of lime

Start by stirring together the vegetable broth and coconut milk in a medium sauce pan over the stove. Bring it to a boil and then add the quinoa. Cover, reduce heat to low, and cook for 15 minutes. When done, remove from heat and set aside. 

     Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Add the sweet potatoes and onions to a sheet pan lined with silicone or parchment. Coat in olive oil and add a dash of salt and pepper. Bake for 10 minutes. Remove from the oven and add broccoli florets to the sheet pan, along with a little more oil, salt, and pepper. Bake for 15 minutes. 

     While the veggies are baking, heat approximately 1 Tablespoon of olive oil in a large frying pan over medium heat. Pat the cubes of tofu dry and then toss the cubes in the cornstarch to coat them evenly. Add the cubes to the pan and fry over medium heat for 7-8 minutes, turning the cubes often. Once the tofu is golden brown and crisp, remove from pan. 

     Make the dressing by whisking together the grated ginger, diced garlic, coconut milk, tahini, lime, optional maple syrup, and the coconut aminos. Whisk until combined. Add a little warm water, if needed, in order to thin the dressing. 

     To assemble the dishes, evenly divide the roasted vegetables, quinoa, spinach, and tofu into 4 bowls. Finish each bowl with the dressing, chopped cashews, and a squeeze of lime. 

Callie Showalter created this recipe while doing an internship with The Vegetarian Resource Group.