After a long weekend of carb overload, it’s time to get the week back on track. We love a good “bowl” recipe at Tuck & Tate. We often find tasty flavor profiles and use what we have in the house to make it a weeknight dinner or lunch to take to work. This recipe is exactly like that. Take what you like of this recipe and change the things that don’t do it for you. If tofu makes you cringe, use a roto chick or leftover turkey if you’re still holding on strong with Thanksgiving leftovers. Here we talk you through making each of the ingredients from scratch, but if you don’t have time for that during the week, buy frozen cooked quinoa/ brown rice or pre-cooked beets in the salad section at the grocery store to expedite your cooking process. Keep the dressing recipe because that stuff is the bomb. It goes with literally anything you choose to put in the bowl and will keep all of your healthy eating dreams alive for another day. 

Detox Bowls 

Makes: 4 servings  

Prep Time: 35 minutes     Total Time: 35 minutes 

Ingredients for Bowls: 

• 1 package firm tofu 
• 1 tbs garlic powder 
• 3 tbs olive oil 
• 2 sweet potatoes, cut into french fry wedges 
• 3 large beets, peeled and cut into large, bite-sized pieces
• 6 cups kale 
• 2 cups quinoa 
• 2 avocados, sliced 
• 1/2 small red onion, cut into thin strips 

Ingredients for Dressing: 

• 1/2 cup olive oil 
• 2 cloves garlic, minced 
• 3/4 cup packed fresh herbs- use what you have on hand, we used parsley 
• zest and juice of one lemon 
• salt and pepper to taste 

Directions: 

1. Preheat the oven to 375 degrees. 
2. Cut the tofu into large, bite-sized pieces. Put the sweet potato wedges and tofu onto a cookie sheet. Drizzle with 2 tbs of the olive oil and garlic powder and season with salt and pepper. Put the beets into a pouch of foil so that they can be completely covered during the cooking process. Drizzle with the remaining olive oil and place on the sweet potato cookie sheet. Cook for 25 minutes. 
3. While the hearty vegetables are cooking, cook the quinoa. Bring two cups quinoa to a boil in a sauce pan with 4 cups water. Simmer on high until cooked through. If you end up with extra water, drain through a sieve as you would pasta. 
4. Make the dressing. Combine all of the ingredients for the dressing. You can do this by hand or with a small mixer. The winner in the battle of man power over dishes to wash is up to you. Season to taste with salt and pepper.
5. Assemble the bowl by layering the ingredients in the bowl. We usually start with the kale and quinoa and work our way through the ingredients. Drizzle with dressing and enjoy!