Coconut Lime Power Bowl with Spicy Peanut Drizzle

This vibrant bowl combines creamy coconut, zesty lime, and protein‑dense tofu tossed with fluffy quinoa. A spicy peanut drizzle ties all the flavors together while keeping it under 30 minutes. It’s the perfect on‑the‑go meal for busy nights or pre‑workout fuel.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz extra‑firm tofu, pressed and cubed
• 1 cup cooked quinoa
• 1 cup mixed roasted vegetables (broccoli, bell pepper, carrot)
• 1/2 cup fresh red cabbage, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 lime, zest and juice
• 1 tbsp coconut oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 cup creamy peanut butter
• 1/4 cup warm water
• 1 tsp sriracha (optional)
• Fresh cilantro, chopped (for garnish)
• Slice of mango or pineapple (optional garnish)
• Sea salt and pepper, to taste

Instructions

1. 1. Heat coconut oil in a skillet over medium‑high heat. Add tofu cubes and sauté until golden on all sides, about 5–7 minutes. Remove and set aside.
2. 2. In the same skillet, add ginger, garlic, and sliced veggies. Cook for 4–5 minutes until tender yet crisp.
3. 3. Stir in soy sauce, brown sugar, rice vinegar, lime juice, and a pinch of sea salt. Cook for another 2 minutes, then add the tofu back in and toss to coat.
4. 4. In a small bowl, whisk peanut butter with warm water, sriracha, and lime zest until smooth and pourable. Set aside.
5. 5. Assemble bowls: divide cooked quinoa evenly into 4 bowls as the base.
6. 6. Top each bowl with the tofu‑vegetable mixture, a handful of red cabbage, and a sprinkle of sesame seeds.
7. 7. Drizzle the spicy peanut sauce over the bowls, then garnish with chopped cilantro and optional mango or pineapple slices.
8. 8. Season with extra lime zest, a squeeze of lime, and salt to taste. Serve immediately.

Chef's Note

Press the tofu for at least 15 minutes before cooking to lock in moisture and achieve a crisp exterior. A quick 5‑minute “dry‑fry” on high heat prior to pan‑sautéing helps lock the sauce in.

Make-Ahead Tips

Store the cooked tofu‑vegetable mix and quinoa separately in airtight containers. Assemble just before eating or reheat the mixture in a microwave for 1‑2 minutes. Keep the peanut sauce chilled until ready to use.

Substitutions

Swap tofu for tempeh or edamame for a different texture. Use brown rice instead of quinoa for a lower glycemic index. Replace soy sauce with coconut aminos for a soy‑free version.