These Asian Quinoa Bowls are sponsored by my friends at Almond Breeze! We're kicking our dinner up a notch with fluffy ginger quinoa, crunchy veggies, crispy baked tofu, and a creamy peanut sauce. It's flavorful, healthy and delish!
When your meals involve cleaning out your fridge AND it still looks insanely scrumptious? That, my friends, is winning.
These Asian quinoa bowls are filled with super basic ingredients, but when you bring it all together, they become this killer bowl meal. Side note, if you haven't jumped on the bowl meal train yet, you MUST. Why is it that eating things out of bowls is just so much more fun than a plate?!
Either way, if you've got random veggies lying around, some peanut butter in your cupboard and some almond milk in your fridge, this bowl needs to happen.
Last week I hosted a 5-day smoothie cleanse with the SQ community. The cleanse was great, and essentially how it worked was that we ate two smoothies a day and one whole food meal. The smoothies could be whatever you wanted, but the whole food meal was plant-based and veggie-packed.
I created a few recipes off the cuff, like quinoa buddha bowls and roasted sweet potato salad, but this Asian quinoa bowl was by far my favorite. It kind of reminds me of the Almond Butter Thai Quinoa Salad, but a bit bulkier and filling because of the tofu (and with a creamy peanut sauce instead of almond).
Usually for my nut butter sauces, like tahini dressing or that almond butter dressing, I thin it out using water. This time around? I used Almond Breeze's Almondmilk Coconutmilk blend and it was perfection!
It made the dressing super creamy, but with that hint of coconut, it really amped up the flavor and gave the sauce just a little touch of sweetness.
There really is no limit to the way you can use Almond Breeze! Not only is it delicious in soups and smoothies, but now I'm definitely going to be adding it to my dressings instead of water. You get the flavor, the creaminess and the little boost in nutrition. Highly recommend trying it!
To make this recipe more of a meal rather than a salad, I added some baked tofu to the mix. I bought pre-cubed extra firm tofu, tossed it in about half of the dressing, then baked it up until it was nice and crispy.
What I love about baking tofu is that while the outside gets nice and crispy, the inside is almost fluffy. It's almost as if they turn into little clouds and when you toss them in that creamy peanut sauce first? All sorts of peanut-y deliciousness!
And this bowl has everything you need! It's…
Not to mention, it's also perfect for meal prep. You can whip this up today and have lunches for the rest of the week. It keeps well for days and tastes just as delicious cold as it does warm.
So grab your fork ready and dive in ???? You're going to gobble this baby up!
More Delicious Quinoa Bowls to Try:
- Teriyaki Quinoa Bowl
- Warm Lentil + Mushroom Quinoa Bowls
- Curry Roasted Vegetable Quinoa Bowl
- Cozy Quinoa Buddha Bowl
- Balsamic Tempeh & Roasted Vegetable Quinoa Bowl
Asian Quinoa Bowls with Baked Tofu
- 1 cup uncooked quinoa
- 1 teaspoon ground ginger
- 3 teaspoons tamari divided
- 1 cup water
- 1 1/4 cups Almond Breeze Almondmilk Coconutmilk Blend divided
- 1/4 cup peanut butter
- Juice of 1 lime
- 1 teaspoon Asian hot sauce like sriracha
- 1 block extra firm tofu cubed
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 1 bunch scallion sliced
- 1/4 cup chopped cilantro
- Sesame seeds to garnish optional
- Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk coconutmilk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve.
- While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
- In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
- Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
- Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro and sesame seeds. Enjoy immediately!
This recipe is brought to you in partnership with Blue Diamond Almond Breeze. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!
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