I'm so in love with veggie bowls that I think I probably have one every single day for lunch, which is why I love to mix up the flavors and components and have fun with the endless combinations you can make. For those of you who might be new to the concept of a veggie bowl (some people call them vegan bowls, others Buddha bowls), it's basically a plate filled with a nutrient dense and perfect combo of a plant based protein, some vegetables, often the green leafy kind, some whole grains, sometimes a starchy veg like sweet potatoes and a whole food fat source like nuts or seeds, avocados, guacamole, tahini, etc. It's basically a nutritional powerhouse in a bowl, a source of complete protein due to the different components, but mainly it's just amazingly delicious. Today I have an Asian version of a veggie bowl, and yes, you get to drizzle creamy peanut sauce all over it. So good!

It also happens to be one of our quick fix videos, which means there's no measuring required and you can use any veggie combination you like. My favorites are broccoli (always a must!), red peppers, red onion and shitake mushrooms, but feel free to use your favorites. Some sesame seeds sprinkled on top really add a nice flavor and texture to the dish. 

Enjoy your recipe, video and printable below. Make sure to show us your pics if you make it at home and use the #brownble!

QUICK FIX: QUICK VEGGIE SAUTÉ WITH CRISPY TOFU, QUINOA AND PEANUT SAUCE

Main ingredients

(No measuring required!)

• Your Favorite Veggie Mix
• Leftover Quinoa
• Tofu
• Peanut Butter
• Soy Sauce
• Lemon
• Agave

Possible extra ingredients

• Sesame seeds for serving (just omit them from the steps if only using the main ingredients)

Quick and Easy Directions:

1. Heat a non-stick pan on medium-high heat and add a bit of oil to the pan.
2. Cut your tofu into thick slices and let them brown on the pan on both sides. Avoid moving them until they have formed a crispy coat on the bottom, then flip. Set them aside.
3. In the same pan add your favorite vegetables for stir frying or whatever you have on hand (we used red onion, broccoli and peppers).
4. Season with a little salt and pepper (or a drizzle of soy sauce).
5. While the vegetables get golden, whisk together some peanut butter, a bit of lemon juice, agave syrup and some soy sauce. Taste and adjust the ingredients until the taste is to your liking. Whisk well and add water until the desired creamy consistency is reached. If you want to take it to another level you can also make our super quick Thai peanut sauce (in the Dips, Dressings and Sauces section).
6. Warm up your leftover quinoa and place all your components in a bowl, and pour some of the peanut sauce over the tofu (or the entire bowl!).
7. Top with sesame seeds if using and enjoy!