Smoky Sweet Potato & Tofu Power Bowl

• servings: 2
• active time: 15 min
• total time: 40 min

Ingredients

• 2 medium sweet potatoes, diced

• 1 red bell pepper, diced

• 1 can (400g) chickpeas, drained & rinsed

• 200g firm tofu, cubed

• 90g tri-color quinoa, uncooked

• 200g cottage cheese

• 1 tbsp lemon juice

• Olive oil

• Salt & black pepper

• Garlic powder

• Paprika powder

Directions

1. Prep the tray bake: Preheat oven to 200°C. Toss sweet potatoes, red pepper, chickpeas, and tofu cubes with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a lined baking tray. Roast for 25–30 minutes, stirring halfway, until golden and slightly crisp.

2. Cook quinoa: Rinse quinoa and cook according to package instructions (about 15 minutes). Fluff with a fork.

3. Make the topping: Stir lemon juice into cottage cheese for a creamy, tangy finish.

4. Assemble bowls: Divide quinoa, roasted veggies, chickpeas, and tofu between two bowls. Top each bowl with 100g cottage cheese mixture.