Crispy Tofu, Lentil & Quinoa Bowls with Tahini Dressing
Crispy Tofu, Lentil & Quinoa Bowls with Tahini Dressing

A nourishing, plant-based bowl with crispy tofu, hearty lentils, fluffy quinoa, fresh vegetables, and a creamy lemon-tahini dressing. You know how much I love tahini - so this is beautiful and delicious! 

This bowl is packed with plant-based protein, fiber, healthy fats, and slow-digesting carbohydrates which are all things that can help support steadier blood sugar and energy throughout the day. The tofu, lentils, and quinoa provide protein and minerals, while spinach and tomatoes add antioxidants and micronutrients. Tahini brings in healthy fats plus minerals like magnesium and calcium, making this a really balanced, nourishing meal that supports both hormone health and overall energy. 🌿



Serves 2
Ingredients:

* 10 oz extra-firm organic tofu, pressed and cubed
* Avocado oil spray (you can edit this with avocado oil, coconut oil or even olive oil (just watch the heat point)
* 2 tsp tamari (bonus for organic)
* 1 tbsp cornstarch (also bonus for organic)
* 1/4 cup dry green lentils, rinsed
* Sea salt and black pepper, to taste
* 1/3 cup dry quinoa, rinsed
* 2 cups baby spinach (definitely organic)
* 1 cup cherry tomatoes, halved

For the tahini dressing:
* 2 tsp tahini (SUPER bonus for buying this raw organic)
* 1 tbsp water
* 1/2 tsp lemon juice
* Sea salt and black pepper, to taste

Directions

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper (won't lie, I buy the non-bleached, hoping this makes a difference in this crazy world we live in).

Add the tofu cubes to a bowl and gently toss with the tamari and a light spray of avocado oil. Sprinkle in the cornstarch and toss again until the tofu is evenly coated.

Arrange the tofu in a single layer on the prepared baking sheet and bake for about 20 minutes or until golden and crispy.

Meanwhile, cook the lentils according to the package directions. Once cooked, drain and rinse them under cold water, then season with sea salt and black pepper.

Cook the quinoa according to the package directions. Once it has finished cooking, add the baby spinach, cover, and let it sit for 2-3 minutes, just until the spinach has wilted. Season with sea salt and black pepper.

To make the dressing, whisk together the tahini, water, and lemon juice until smooth and creamy. Season to taste with sea salt and black pepper (i've done this with my fork if I can't manage to find my wisk)

Divide the quinoa and spinach between two bowls. Top with the lentils, crispy tofu, and cherry tomatoes, then drizzle with the tahini dressing.

Enjoy!

Per serving: approximately 1 1/4 cups tofu, 1/2 cup quinoa, 1/4 cup lentils, 1/3 cup spinach, 1/2 cup tomatoes, and 1 tablespoon tahini dressing.


Common Myths Surrounding Breastfeeding
Ways to Manage the Holiday and Feel Good
Crispy Cabbage with Creamy Almond and Sesame Dressing

0 Comments

Leave a Comment

Blog Categories

BreastfeedingHealthy LivingMotherhoodRecipes

Recent Posts

Crispy Tofu, Lentil & Quinoa Bowls with Tahini Dressing
Progessence Plus - my daily bestie
Do I Really Need to Eat Breakfast? What Women Should Know About Breakfast, Hormones & Blood Sugar
Salmon and Cucumber Summer Rolls
5 Simple Ways to Support Your Hormones During a Busy Season
It's still summer temps down here
Feeling Tired, Bloated, and “Off”? Your Hormones May Be Trying to Tell You Something
Tofu Shawarma Wrap with Tahini Slaw
Why Blood Sugar Balance Matters for Women's Hormone Health
Peanut Butter Cup Smoothie

Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 
I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin
 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

Contact