Sweet and spicy, tangy and luscious. This healthy vegan meal prep bowl is everything! Sweet mango with tangy lime and spicy chili powder, crunchy cucumbers, creamy avocado, tangy protein-rich tofu, and hearty quinoa. I'm happy to have this lunch on repeat all week long.
In a medium saucepan combine (rinsed) quinoa and water. Bring to a boil, stir, reduce heat to a simmer, cover and cook for 15 minutes. Once finished, turn off heat and set aside.
Add olive oil to a medium saucepan over medium-high heat. Add tofu, salt, and chili powder and cook for 4 minutes. Stir tofu a few times while cooking. Turn off heat and add lime juice. Toss to coat, set tofu aside.
In a large bowl combine quinoa, tofu, mango, cucumber, and cilantro. Top with olive oil and lime juice and stir to combine. Portion into 4 containers. Top with extra mango sprinkled with chili powder, sliced avocado, and additional lime.
Will keep in fridge for up to 7 days.
If you are sensitive to soy replace tofu with roasted chicken