How To Make Colorful Roasted Veggie Bowl
Colorful and flavorful, this quick-roasted veggie bowl is a highly nutritious bowl of vegetable and meat selections. They are easily customizable, too!
Serves:
Ingredients
For Farro:
- 1½cupsfarro,soaked for 30 min
- 3cupswater
For Roasted Veggies:
- 3cupsPrivate Selection Petite Medley Potatoes
- 1cupcarrot,sliced
- olive oil,to taste
- garlic powder,to taste
- kosher salt,to taste
- pepper,to taste
- 1cupbroccoli floret,150g
For Marinated Tofu:
- 2tbspolive oil
- ½tspdried thyme
- ½tspdried oregano
- 1clovegarlic,grated
- kosher salt,to taste
- pepper,to taste
- 1cupextra firm tofu,pressed and cubed
- 1cupcanned chickpea,drained and rinsed
- olive oil,to taste
- kosher salt,to taste
- ¼tsppaprika
- ¼tspchili powder
For Lemon Tahini Dressing:
- ½cuptahini
- ¼cupwater
- 1tbspolive oil
- 1tbsplemon juice
- ¼tspkosher salt
Instructions
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Preheat the oven to 375 degrees F.
Farro:
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In a medium pot, combine the farro and water, then bring to a boil over high heat.
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Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the water is absorbed and the farro is tender.
Roasted Veggies:
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Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half.
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Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
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Bake for 10 minutes.
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Remove the baking sheet from the oven and add the broccoli.
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Drizzle with olive oil and season with salt, garlic powder, and pepper.
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Bake for another 15 to 20 minutes, until all of the veggies are fork tender.
Marinated Tofu:
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In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper.
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Add the tofu and stir until well coated.
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Set aside for 10 minutes.
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Spread out the tofu on half of a baking sheet.
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Bake for 20 minutes, then remove from oven and flip.
Roasted Chickpeas:
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Add the chickpeas to the other side of the baking sheet with the tofu.
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Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
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Bake for another 15 minutes, until the chickpeas are crispy.
Lemon Tahini Dressing:
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In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
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To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
Nutrition
- Calories: 884.35kcal
- Fat: 50.06g
- Saturated Fat: 7.03g
- Monounsaturated Fat: 26.43g
- Polyunsaturated Fat: 14.22g
- Carbohydrates: 90.05g
- Fiber: 18.04g
- Sugar: 8.60g
- Protein: 30.79g
- Sodium: 1357.09mg
- Calcium: 652.75mg
- Potassium: 1258.67mg
- Iron: 9.51mg
- Vitamin A: 289.88µg
- Vitamin C: 42.45mg
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