A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce.

Katie Webster
Source: EatingWell.com, December 2017


Ingredient Checklist


Instructions Checklist
  • Arrange rice, veggies and tofu in a bowl or 4-cup sealable container. Sprinkle with scallions and cilantro. When ready to serve, top with cashew sauce.


Nutrition Facts

454.2 calories; protein 25.7g 51% DV; carbohydrates 41.5g 13% DV; exchange other carbs 3; dietary fiber 6.5g 26% DV; sugars 5g; fat 23.6g 36% DV; saturated fat 4.1g 21% DV; vitamin a iu 7996.7IU 160% DV; vitamin c 90mg 150% DV; folate 78.2mcg 20% DV; calcium 258.6mg 26% DV; iron 5.8mg 32% DV; magnesium 104.2mg 37% DV; potassium 604.7mg 17% DV; sodium 362.3mg 15% DV; thiamin 0.3mg 32% DV.

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Rating: 5 stars
This is a lunch I get really excited for! I'll make a few servings of this recipe on a Sunday to have for lunch throughout the week. Read More