Spicy harissa tofu and quinoa bowls with carrots and chickpeas

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

Lean & Clean, Mediterranean, Spicy, Gluten-Free, Dairy-Free, Vegan, Diabetes-Friendly

2 Servings, 600 Calories/Serving

20–35 Minutes

Have you ever tried harissa? It’s a classic North African condiment that adds bright, spicy flavor to just about anything—including these gluten-free, vegan tofu bowls.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • Sun Basket sweet 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
  • Sun Basket harissa (tomatoes - champagne vinegar - tomato paste - harissa powder - maple syrup - cumin - coriander - cayenne)

Nutrition per serving

Calories: 600, Protein: 32g (64% DV), Fiber: 15g (60% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 150mg (6% DV), Carbohydrates: 60g (20% DV), Total Sugars: 8g, Added Sugars: 2g (4% DV).
Contains: Soybeans

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
  • In a small bowl, stir or whisk together the sweet 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, cover, and keep warm. Meanwhile, prepare the rest of the meal.

2

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 teaspoon 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 cook, prepare the tofu and cucumber.

3

Prep the tofu and cucumber; cook the tofu

  • Cut the tofu 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 the tofu to a medium bowl, stir in the harissa, and season to taste with salt and pepper.

Serve

Transfer the quinoa to individual bowls. Top with the carrots and chickpeas, tofu, and cucumber and serve.
Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Rinse the chickpeas.
  • Measure the cucumber.
  • Help assemble the bowls.