Roast Vegetable Bowls with Tahini-Almond Sauce
Servings 4
Calories 238kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 238kcal | Protein: 18g | Fat: 16g | Cholesterol: 9mg | Fiber: 8g