Ingredients:

• 1 cup cooked quinoa
• 1 cup shelled edamame beans
• 1 block (200g) firm tofu (cubed)
• 2 cups fresh spinach (chopped)
• 1/2 cucumber (sliced)
• 1 avocado (sliced)
• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 tbsp ghee
• 1 tbsp tamari or soy sauce (low sodium)
• 1 tbsp lemon juice
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a pan, heat the ghee over medium heat. Add the cubed tofu and sauté until golden brown. Sprinkle with turmeric, cumin, and a pinch of salt. Set aside.
3. Steam the edamame beans for 3-4 minutes or until tender.
4. In a large bowl, combine the cooked quinoa, edamame, chopped spinach, cucumber, avocado, sunflower seeds, and pumpkin seeds.
5. Add the sautéed tofu to the bowl.
6. In a small bowl, mix the tamari or soy sauce with lemon juice. Drizzle over the bowl and toss gently to combine.

Protein per serving:

• Approximately 18g per serving.

Ayurvedic Sidenote:

This bowl is packed with protein from edamame and tofu, making it perfect for active families. Quinoa is a cooling grain, and the addition of turmeric and cumin ensures it’s tridoshic and anti-inflammatory. The fresh vegetables and seeds add a refreshing and balancing touch for Pitta dosha.