Need a little dinner inspiration? Check out this gluten-free bowl I’ve been loving lately: Gluten-Free Quinoa and Tofu Bowl.

Note: I realize that quinoa and tofu are not Paleo, but I’ve been switching things up in my diet a bit, and have chosen to include some gluten-free grains and non-animal proteins, like soy products, here and there. You can follow this recipe to the “T” if you’re down for quinoa and crispy tofu, but you can certainly make substitutions. I’ll recommend some below.

What I love the most about this bowl in particular are its flavors and textures. It was my husband who first mentioned this, actually, just after his first bite. He is just as obsessed with this bowl as I am. And he can be picky, so it’s a mega score for me.

Both Preston and I love switching things up, so you’ll find us using different kind of greens and starchy veggies for our bowls. We also like to use what’s in season, which works great, because it keeps things extra fresh and flavorful.

This bowl showcases the following veggies: Kale, and carrots/yams/brussels sprouts.

Other wonderful base greens would be:

• Mixed greens
• Lettuce mix
• Baby spinach
• Arugula
• Dino kale (massaged)

Other wonderful starchy veggies would be:

• Beets
• Parsnip
• Butternut squash
• White potatoes
• Cassava/Yuca (look up how to safely cook this root)

Let’s talk subs for the quinoa and tofu; I will also add this to the recipe section, so you can have it handy if you decide to print out the recipe.

Substitution ideas for the quinoa:

• Cauliflower rice (cook per packaging instructions)
• Rice, millet, buckwheat, or other gluten-free grains — if these don’t hurt your belly

Substitution ideas for the tofu:

• Grilled chicken
• Pan seared salmon
• Poached egg
• Fried egg

It starts with making your dressing, which you can make a day or two ahead, or they day of, and simply refrigerate until you’re ready to drizzle it on your bowl. Roast your garlic cloves in a little foil packet with olive oil at 400 F for about 15 mins, remove from oven and let cool. Then, add roasted garlic and all of the other vinaigrette ingredients to a high-speed blender (such as the Vitamix – this is the exact one I have and I love it) and blend on high until smooth. Transfer to a jar with lid, and set aside.

Then, you make your quinoa, or preferred gluten-free grain. You can also make this a day or two ahead of time, as it doesn’t go bad. Or you can make the day of, if you prefer it to be all warm and fluffy by the time bowl assembly takes place. I love to switch on and off between white quinoa (as pictured in my bowl here) or tricolor quinoa. And I simply cook it per packaging instructions with low-sodium vegetable broth instead of water, for added flavor. And I don’t add any extra salt. While quinoa cooks, I preheat the oven to 375 F and press my tofu for 20 mins with a tofu press (I am obsessed with this tofu press right here).

Once quinoa is done, I start with the tofu. I cut the pressed tofu into small squares, add them to a bowl to be seasoned with salt and pepper, and heat up a skillet under medium-high heat to cook it in olive oil for 5 mins each side. Then, I transfer the tofu in the skillet to the preheated oven, and bake it for 15 mins. Boom, tofu done; I take it out and up the oven to 450 F for the veggies.

Next are our roasted veggies. Pick your veggies and them peel and cut them, as needed. I went for brussels sprouts, carrots and sweet potatoes here. I recommend cutting into smaller squares, so they roast quicker and get a bit crispy. Do NOT overcrowd the baking sheet/pan, as otherwise the veggies will steam vs roast. I also recommend roasting each vegetable type in its own sheet/pan, so that they do not pick up the other veggies flavors. Roast your veggies for about 25-35 mins; check them after the 20 min mark, and remove any veggies that you believe are done and might burn if they are kept in longer.

Create your bed of greens. In each bowl, add your desired type of greens and add a bit of olive oil, fresh squeezed lemon and salt. Give it a little massage to soften it and set bowl aside.

Finally, assemble your bowl. To your bed of greens, add desired amount of gluten-free grain (or cauliflower rice), roasted veggies, tofu and roasted nuts.  Finish it off with a generous drizzle of your Lemon Olive Oil Vinaigrette.

We hope you LOVE this savory bowl. It’s:

• Colorful
• Flavorful
• Quick
• Versatile
• Nutrient-packed
• & Incredibly delicious

This would make the perfect gluten-free bowl for cozy stay-at-home lunch or dinner. It’s incredibly versatile as the vegetables can be subbed for anything that’s in season, as mentioned above.

MORE DINNER INSPO

• Baked Italian Meatballs with Zoodles
• Epic Paleo Mexican Chicken Salad
• Creamy Mushroom Instant Pot Soup
• Cauliflower Wings and Mixed Greens Salad

If you try this recipe, let me know. Leave a comment, rate it, and don’t forget to tag a photo @amazingpaleo on Instagram.