Sheet Pan Meal-Prep Tofu Quinoa Burrito Bowl

INSTRUCTIONS

For the Quinoa

1. In a large pot, bring quinoa and water to a boil. Cover and lower the heat to low and let simmer for around 15-20 minutes or until all the water has evaporated.

For the Tofu and Peppers

1. 1. Preheat oven to 400ºF. Spray a baking sheet with cooking spray and set aside.

1. Remove tofu from packaging and place between two pieces of paper towel or wrap in a tea towel. Place the wrapped tofu on a plate and put a cast-iron pan on top of the tofu (or anything heavy). Let sit for 10 minutes in order to remove as much moisture as possible.
2. Slice peppers and onion and then place in a medium-sized bowl. Add olive oil and spices and toss until combined. Place on one half of the baking sheet.
3. Remove tofu from the towel and chop into bite-sized cubes. In a medium-sized bowl, toss tofu with spices.
4. Heat a large skillet over medium/high heat and add olive oil. When olive oil is fragrant, add tofu and saute for 5 minutes. Then, transfer to baking sheet.
5. Bake tofu and peppers at 400ºF for around 15 minutes, tossing halfway.

For the Black Beans

1. Heat a small pot over medium/high heat.
2. Place all ingredients for the beans into pot and bring to a boil. Once simmering, remove from heat.

Assemble bowls by equally separating quinoa, tofu, peppers, and black beans into four equal bowls and enjoy! Serve with avocado, fresh cilantro, and a squeeze of lime.