Strawberry Spinach Quinoa Bowl with Lemon‑Herb Yogurt Drizzle
Description
A fresh, protein‑packed quinoa bowl with roasted tofu, strawberries, spinach, pecans, and a creamy lemon‑herb yogurt drizzle. Perfect for a quick, healthy meal.
Ingredients
For the Bowl
For the Lemon‑Herb Yogurt Drizzle
Instructions
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Preheat oven to 400 degrees
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Spread the tofu cubes on a sheet pan and lightly coat with cooking spray or oil.
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Roast for 20–25 minutes, flipping once, until golden and crisp on the edges.
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Make the lemon‑herb yogurt drizzle
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In a small bowl, whisk together Greek yogurt, lemon juice, honey, dill or basil, and a pinch of salt.
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Add a splash of water if you want a thinner drizzle.
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Dice the strawberries.
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Roughly chop the spinach.
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Add ⅓ cup cooked quinoa to each bowl.
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Top with roasted tofu, strawberries, pecans, goat cheese, and 1 cup of chopped spinach per bowl.
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Finish with a generous drizzle of the lemon‑herb yogurt sauce.
Nutrition Facts
- Amount Per Serving
- Calories 375kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 7g35%
- Sodium 182mg8%
- Total Carbohydrate 26g9%
- Dietary Fiber 6g24%
- Sugars 6g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Save dressing in a small container for meal prep.
Plate method planning tip: This recipe checks all boxes providing 1 serving of protein, carbohydrate and vegetables.
