Sunrise Quinoa Bowl with Scrambled Tofu

Name: Sunrise Quinoa Bowl with Scrambled Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon (15 ml) fresh lemon juice; 1 tablespoon (15 ml) fresh orange juice; 1 teaspoon Dijon mustard; ½ teaspoon pure maple syrup, or more to taste; 2 medium sweet potatoes, peeled and cubed; 1 tablespoon (15 ml) extra-virgin olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 1 cup (100 g) cremini mushrooms, sliced; 1 clove garlic, minced; 1 red bell pepper, cored and diced; ½ red onion, thinly sliced; 1 block (7 ounces, or 200 g) firm tofu, crumbled; ½ teaspoon turmeric powder; ½ teaspoon smoked paprika; 2 tablespoons (15 g) nutritional yeast; 4 to 6 cups (120 to 180 g) baby spinach; ½ cup (43 g) cooked quinoa; ½ avocado, sliced

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A hearty mix of quinoa, sweet potatoes, and scrambled tofu, this plant-based bowl offers the perfect balance of nutrition to fuel your morning or midday.

Ingredients

For the Citrus-Mustard Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (

Gluten-free
Vegan

Method

Make the Dressing

Add all the dressing ingredients to a small bowl, shaker, or mason jar. Whisk or shake until well mixed.

Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the sw