These roast vegetable bowls look complicated, but they couldn’t be easier! Roast the vegetables together on one baking sheet while tofu roasts on another, then pile them on top of some cooked grains and drizzle with a 2-minute tahini-almond sauce. This is a surefire way to get your veggie servings in!
So remember when I mentioned that I’ve been really bad about getting enough servings of fruits and vegetables in lately? This week, I’ve been crushing it! I made a deal with myself that I wouldn’t eat any snack-y foods until I had eaten at least 5 servings of fruits and vegetables, and it’s working out really well. I had an apple sprinkled with cinnamon instead of a cookie after work and a Greek salad instead of fries with my souvlaki.
These roast vegetable bowls helped make it easy, too. They’re overflowing with broccoli, zucchini, hot peppers, and shallots – basically everything in the produce section that looked appetizing and would hold up to roasting. I mixed in some crispy roast tofu (thanks to Sherrie for the idea of roasting it!) and piled it all onto a bed of freekeh and drizzled them with creamy tahini-almond sauce for an easy dinner that made plenty of leftovers for the next day’s lunch. (Sidenote: Roast shallots might be my new favorite thing.)
The funny thing is that once I’ve filled up on the healthy stuff, the junk doesn’t seem nearly as appetizing anymore. I won’t lie and say I didn’t have any treats this week – I did – but it was much easier to be content with just one cookie and a mug of tea. Taking it one day at a time keeps it from being overwhelming and I know it won’t take me long at all to go back to my old healthy habits. It’s only been a few days, but I feel great! (Last night, I also had the best night’s sleep that I’ve had in as long as I can remember. Coincidence?)
I wasn’t thinking about Silk when I decided that this would be the week I’d finally get back on track, but the timing ended up being kind of perfect. This January, Silk is focusing on their slogan “Silk Helps You Bloom” which is all about adding more plants to your diets so your body can get what it needs to be healthy. Simple swaps, like my apple with cinnamon instead of a sugary snack after work or almond milk instead of dairy milk, are all you need to get started. It’s so easy, but those little steps really add up. If you need a little extra motivation (who doesn’t?), be sure to sign up for the Silk newsletter. It’s full of great recipe ideas and healthy living tips.
(I used vanilla almond milk in my tahini sauce because it’s what I happened to have in the fridge. It tasted just fine, but original unsweetened almond milk would be better for this recipe. Save the vanilla for your coffee.)
- 4 cups broccoli florets about 1/2 pound
- 4 long hot peppers
- 2 zucchini sliced 1/4-inch thick
- 2 shallots halved
- 1 tablespoon olive oil
- 12 ounces extra-firm tofu cut into 1-inch cubes
- 1 tablespoon cornstarch
- ½ teaspoon za'atar seasoning optional
- 2 cups vegetable stock
- ¾ cups freekeh or farro
For the Tahini-Almond Sauce
- 2 tablespoons tahini
- 1 tablespoon almond butter
- ½ lemon juiced
- 1 garlic clove minced
- ½ cup Silk unsweetened almond milk
- Heat oven to 400ºF. Line two baking sheets with parchment.
- Spread the vegetables into a single layer on one of the baking sheets. Drizzle with olive oil; season with salt and pepper. Toss the tofu with cornstarch and za'atar, if using, and arrange on the other baking sheet. Bake 30-40 minutes, or until the vegetables are soft and the edges of the tofu begin to brown.
- Add the freekeh and vegetable stock to a medium saucepan and bring to a boil. Cover and cook 20 minutes. Remove from heat and let sit 5 minutes.
- To prepare the sauce, mix the tahini, almond butter, and lemon juice in a small bowl. Slowly add the almond milk and whisk until smooth.
- Serve the vegetables over the cooked freekeh. Drizzle with tahini-almond sauce.
This conversation is sponsored by Silk. The opinions and text are all mine.