In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy harissa tofu and quinoa bowls with carrots and chickpeas
Gluten-Free Friendly, Dairy-Free, Mediterranean, Lean & Clean, Vegan, Diabetes-Friendly, Spicy, <600 Calories, Protein Plus
2 Servings, 580 Calories/Serving
Allow us to introduce harissa, a popular North African condiment that’s a worthy rival to Sriracha. It adds bright, spicy flavor to all kinds of dishes—including these delicious plant-based bowls.
In your bag
- ½ cup rainbow quinoa
- Sunbasket maple vinaigrette base (red wine vinegar - maple syrup)
- 2 organic carrots
- ½ cup cooked chickpeas
- 4 or 5 sprigs organic fresh cilantro
- 10 ounces Hodo organic firm tofu
- 1 organic cucumber
- Sunbasket harissa (tomatoes - champagne vinegar - tomato paste - harissa powder - maple syrup - cumin - coriander - cayenne)
Calories 580, Total Fat 24g (31% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 170mg (7% DV), Total Carb. 59g (21% DV), Fiber 16g (57% DV), Total Sugars 9g (Incl. 2g Added Sugars, 4% DV), Protein 32g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Cook the quinoa
- Rinse the quinoa.
- In a small bowl, stir together the maple vinaigrette base and 1 tablespoon [2 TBL] oil.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Add the vinaigrette, fluff with a fork, and season to taste with salt and pepper; cover and keep warm. Meanwhile, prepare the rest of the meal.
Prep and cook the carrots and chickpeas
- Scrub or peel the carrots and trim the ends; thinly slice the carrots on the diagonal.
- Rinse the chickpeas.
- Coarsely chop the cilantro.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 4 minutes. Stir in the chickpeas and cook until heated through, 1 to 2 minutes.
Transfer to a medium bowl, stir in the cilantro, and season to taste with salt and pepper. Wipe out the pan. While the carrots and chickpeas are cooking, prepare the tofu and cucumber.
Prep the tofu and cucumber; cook the tofu
- Pat the tofu dry with paper towels and cut it into 1-inch cubes.
- Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough half-moons to measure 1 cup [2 cups]. Set aside for serving.
In the same pan used for the carrots and chickpeas, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to another medium bowl, stir in the harissa, and season to taste with salt and pepper.
Transfer the quinoa to individual bowls. Top with the carrots and chickpeas, tofu, and cucumber and serve.
- Rinse the quinoa and chickpeas.
- Measure the water for the quinoa.
- Pat the tofu dry.
- Measure the cucumber.
- Help assemble the bowls.