Harissa Tahini Protein Bowl

Serves: 2

Time: 30 minutes 

I make a version of this type of meal ALL of the time – it’s my favourite way to eat! A bowl packed with so many plants and different flavours. If anyone thinks this is too boring or too healthy – give it a try and I promise you will be surprised! The harissa tahini dressing is so good – and one that you can make more of and keep in the fridge for meals throughout the week.

Ingredients : 

• 1 block of firm smoked / plain tofu  

• 100g quinoa 

• 1 cup of peas 

• 2 bell peppers 

• Small head of broccoli / packet of tenderstem broccoli 

• 1 onion 

• Cucumber (a few slices each) 

• Kimchi (optional) 

• 1 veg stock cube 

• 1 tablespoon of olive oil 

• Teaspoon of garlic powder 

• Teaspoon of smoked paprika 

• Salt & pepper 

• Handful of mixed seeds, or seeds of choice 

Ingredients for sauce (adjust according to volume of sauce you are making): 

• 2 tablespoons of tahini 

• Heaped teaspoon of harissa paste 

• 2 tablespoons of water  

• Juice of half a lemon 

• 1 teaspoon of maple syrup 

• 1 teaspoon of garlic powder 

Cooking Steps: 

1.  Pre-heat your oven to 200C and line a baking tray. 

2. Chop all of your vegetables and place on the baking tray. Drizzle with olive oil, and season with salt, pepper, garlic, and smoked paprika. Toss, and put in the oven for around 20 minutes. Check halfway and toss around to ensure even cooking. 

3. While this is cooking, cook your quinoa according to the packet instructions. I like to add in a veg stock for flavour. When the quinoa is almost cooked, add in your peas until they are defrosted.  

4. While both the quinoa and veg are cooking, slice your tofu into about 1cm slices and place on a non-stick pan over medium-high heat (you can use oil here if you wish, or you can do it without as they still brown nicely). Resist the urge to turn them over until each side has browned. These can cook away on the pan for around 10-12 minutes, or until they are browned as desired. Once cooked, remove from heat. Alternatively, you can bake in the oven on a lined baking tray for 15-20 minutes. 

5. Slice up some cucumber for the bowls, and leave aside.  

6. Place your cooked quinoa and peas into each dinner bowl. Then place your tofu into the bowl, alongside a portion of the roasted vegetables. Place your sliced cucumber and kimchi into the bowl also. 

7. Finally, drizzle with your tahini sauce and sprinkle with some seeds.