Umami
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Dinner

Smoky Sweet Potato & Tofu Power Bowl

2

servings

15 min

active time

40 min

total time

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.

2

servings

15 min

active time

40 min

total time
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