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Recipes

Chili Crisp Tofu and Quinoa Power Bowls

Written by: Rachael DeVaux | Published on:

Photo courtesy of Eva Kolenko

Serves 2  |

Tip

Cook the quinoa, roast the sweet potatoes, and prep the dressing up to 3 days in advance.

Ingredients

FOR THE MARINADE AND SAUCE:

3 tablespoons coconut aminos

3 tablespoons tahini

1 tablespoon toasted sesame oil

1 tablespoon maple syrup

1 tablespoon lemon juice

2 garlic cloves, minced

11⁄2 teaspoons chili flakes

1⁄2 teaspoon paprika

sea salt and freshly ground black pepper

1 (12-ounce) block extra-firm tofu, pressed and cubed

1 medium sweet potato, diced

1 cup chicken bone broth or vegetable broth

1⁄2 cup white quinoa, rinsed

1 carrot, shredded

1 small bell pepper, seeded and thinly sliced

1 avocado, sliced

1 watermelon radish, thinly sliced

2 green onions, white and green parts, thinly sliced

3 tablespoons mixed seeds (hemp and sunflower)

Directions

This bowl checks all the boxes: spicy, crispy tofu, caramelized sweet potatoes, and plenty of fresh, crunchy veggies, all drizzled with creamy, zesty goodness. A vibrant vegetarian option with 30 grams of protein that’s colorful, satisfying, and ready in 30 minutes.

1. Prep the tofu and sweet potato: Preheat the oven to 425°F. In a bowl, whisk the coconut aminos, tahini, sesame oil, maple syrup, lemon juice, garlic, chili flakes, paprika, salt, and pepper. Toss the tofu with half the sauce to coat. Drizzle 1 to 2 teaspoons of the remaining sauce over the sweet potato, season with salt and pepper, and toss to lightly coat. Reserve the rest for drizzling.

2. Roast: Spread the tofu and sweet potato on a parchment-lined baking sheet. Roast for 20 minutes, flipping once, until the tofu is golden and the sweet potato is tender.

3. Cook the quinoa: Meanwhile, bring the broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, until the water is absorbed. Fluff with a fork and set aside.

4. Assemble: Divide the quinoa into bowls. Top with the tofu, sweet potato, carrot, bell pepper, avocado, radish, and green onion. Drizzle with the reserved sauce and sprinkle with seeds.

Excerpted from The High-Protein Plate: 100 Satisfying Everyday Recipes. Copyright © 2026, Rachael DeVaux. Photography copyright © 2026 by Eva Kolenko. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.