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Nourishing Spring Bowl




I'm not sure how time has been flying so quick lately, but its now been a month since I've last introduced a recipe! This is quite far from my goal to post on my blog every two weeks, so I feel quite a bit of pressure to make this recipe impressive. Unfortunately, I didn't love the photos of this bowl however in real life food often isn't as beautiful as it's depicted on the internet. So here's a "real" food photo when I was having this bowl for dinner - not beautiful but definitely delicious!


Last week with my sister in Banff we tried the most incredible bowl. Being natural foodies and NEEDING to know the ingredients, we asked the waiter what was in the delicious dressing. He was so excited we were interested that he came out to chat with us personally! So I've slightly adapted what was his high oil dressing to a more balanced version with all the flavour. So enjoy foodies - this is definitely one worth adding to your Sunday meal prep this week!


Nourishing Spring Bowl

Prep time: 15 minutes  Cook time: 15 minutes



For the bowl

1/3 cup red quinoa, uncooked

1/2 cucumber

1 roma tomato

1/2 yellow bell pepper

1/2 red onion

1/2 brick extra firm tofu 

1/2 avocado


For the dressing:

4 tbsp tahini

4 tbsp nutritional yeast

1/2 tsp turmeric

1 clove garlic, peeled and minced

1 tbsp apple cider vinegar

4 tbsp water

  1. Cook quinoa according to package directions, set aside.

  2. Chop all veggies and tofu for the bowl into bite-sized pieces, slice the avocado lengthwise.

  3. In a non-stick pan, dry sear the tofu until golden brown. Add the yellow pepper and red onion and cook until onion and pepper become slightly browned.

  4. For the dressing, blend all ingredients on low until a smooth consistency is reached - add more water of necessary. 

  5. This recipe makes two bowls.  To assemble, divide veggies, tofu and quinoa among 2 bowls, drizzle dressing on top to personal preference. Enjoy!

Nutrition Information (for one bowl):



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