Ingredients:
- 1 cup baby spinach leaves
 - ½ cup cooked quinoa (soaked for 8 hours before cooking)
 - ¼ cup soaked almonds, roughly chopped
 - 2 tablespoons pumpkin seeds
 - ¼ avocado, sliced
 - ⅓ cup marinated tofu cubes (recipe below)
 - ½ cup roasted sweet potato cubes
 - 1 tablespoon extra virgin olive oil
 
For the Marinated Tofu:
- 4 oz extra-firm tofu, pressed and cubed
 - 1 tablespoon tamari or coconut aminos
 - ½ teaspoon toasted sesame oil
 - ½ teaspoon date paste
 - ¼ teaspoon garlic powder
 - ¼ teaspoon ground ginger
 - 1 teaspoon sesame seeds
 
For the Lemon-Turmeric Dressing:
- Juice of ½ lemon (about 1 tablespoon)
 - 1 tablespoon extra virgin olive oil
 - ½ teaspoon ground turmeric
 - ¼ teaspoon freshly ground black pepper
 - Small pinch of sea salt
 - ½ teaspoon date paste
 - 1 small garlic clove, minced
 
Instructions:
- Prepare the quinoa by soaking it overnight, then cooking according to package directions. This deactivates phytic acid that can block mineral absorption.
 - Prepare the marinated tofu: Press tofu for at least 30 minutes to remove excess water. Cut into ½-inch cubes. Mix tamari, sesame oil, date paste, garlic powder, and ginger in a shallow dish. Add tofu cubes and marinate for at least 20 minutes (or up to overnight). Sprinkle with sesame seeds and either bake at 375°F for 20-25 minutes or pan-fry until golden brown.
 - Make the dressing by whisking together all dressing ingredients. The black pepper activates turmeric's curcumin, while the lemon juice's vitamin C enhances iron absorption from the spinach.
 - Arrange the spinach in a bowl and top with the cooked quinoa, soaked almonds, pumpkin seeds, avocado, marinated tofu, and sweet potato.
 - Drizzle with the lemon-turmeric dressing just before eating.
 - Enjoy immediately, ideally away from coffee or tea, which can inhibit mineral absorption. Remember to chew thoroughly to begin the digestive process and maximize nutrient extraction!
 
Nutritional Breakdown:
*Values are approximate and based on standard ingredient nutritional data. Percentages based on a 2,000 calorie diet.
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