Smoky, savory, and gut-loving, this dish is packed with fiber-rich prebiotic and probiotic ingredients to
support digestion and overall health. This nourishing bowl is not only delicious but also loaded with anti-
inflammatory goodness, making it a flavorful and functional meal that fuels your body from the inside out.
TIME30m
SERVES2 People
INGREDIENTS
- 1 cup quinoa, cooked as per instructions on bag
- 1 medium sweet potato, small dice
- 1 block extra firm tofu, drained and cubed
- 1/3 cup BBQ sauce, Stubb's brand or other
- 4 large leaves lacinto kale, shredded
- 1 cup shredded daikon
- 1 cup pea shoots or micro greens
- 1 avocado, diced
- 1/3 cup fermented kraut or kimchi
- Oil for cooking DRESSING
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 lime, juiced
- 1 teaspoon agave syrup
- 1 pinch salt
SHOPPING LIST
- 1 cup quinoa
- 1 medium sweet potato
- 1 block extra firm tofu
- 1 jar BBQ sauce, Stubb's brand
- 1 bunch lacinto kale
- 1 small daikon
- 1 container pea shoots or micro greens
- 1 avocado
- 1 jar fermented kraut or kimchi
- 1 bottle extra virgin olive oil
- 1 bottle white balsamic vinegar
- 1 lime
- 1 bottle agave syrup
- salt
- Small pot with cover
- Air fryer basket or baking sheet
- Parchment paper
- Sauté pan
EQUIPMENT
- Small pot with cover
- Air fryer basket or baking sheet
- Parchment paper
- Sauté pan
STEP 1
Small dice the sweet potato and spread it evenly on a parchment-lined air fryer basket or baking sheet. Toss with a dash of oil. Air fry at 400˚F for 15 minutes or bake at 350˚F for 25-30 minutes until tender and lightly browned.
STEP 2
Small dice the sweet potato and spread it evenly on a parchment-lined air fryer basket or baking sheet. Toss with a dash of oil. Air fry at 400˚F for 15 minutes or bake at 350˚F for 25-30 minutes until tender and lightly browned.
STEP 3
Drain the tofu and pat dry with a paper towel, then cut into 1/2-inch cubes. Lightly oil a large pan and heat over medium. Cook the tofu for 3 minutes to release excess moisture, then add BBQ sauce and cook until golden.
STEP 4
While the quinoa, sweet potatoes, and tofu are cooking, prep vegetables.
STEP 5
To make the dressing, add the olive oil, vinegar, lime juice, agave and salt to a mason jar. Cover and shake until ingredients are well mixed.
STEP 6
To assemble your Belly Bowl, first add quinoa, then sweet potato, tofu, kale, daikon, pea shoots (or micro greens), avocado then top with kraut or kimchi. Finish with the dressing.
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