91% would make again
Quick-Roasted Veggie Bowl
Tasty Team
September 24, 2019
Ingredients
for 4 servings
Farro
- 1 ½ cups farro (300 g), soaked for 30 min
- 3 cups water (720 mL)
Roasted Veggies
- 3 cups Private Selection Petite Medley Potatoes (675 g)
- 1 cup carrot (120 g), sliced
- olive oil, to taste
- garlic powder, to taste
- kosher salt, to taste
- pepper, to taste
- 1 cup broccoli floret (150 g)
Marinated Tofu
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 clove garlic, grated
- kosher salt, to taste
- pepper, to taste
- 1 cup extra firm tofu (250 g), pressed and cubed
Roasted Chickpeas
- 1 cup canned chickpea (200 g), drained and rinsed
- olive oil, to taste
- kosher salt, to taste
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
Lemon Tahini Dressing
- ½ cup tahini (120 mL)
- ¼ cup water (60 mL)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Nutrition Info
- Calories 658
- Fat 37g
- Carbs 72g
- Fiber 13g
- Sugar 4g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C)
- Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
- Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
- Bake for 10 minutes.
- Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
- Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
- Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
- Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
- Bake for another 15 minutes, until the chickpeas are crispy.
- Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
- To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
- Enjoy!
