Plant-Based Sheet Pan Ranch Bowls
A healthy plant-based sheet-pan ranch bowl recipe featuring roasted ranch potatoes, tofu, whole grains, vegetables and a creamy non-dairy ranch dressing.
Ingredients
- 1.5 pounds potatoes, any variety
- 1 14 ounce container extra-firm tofu, drained and pressed
- 1-2 tablespoons of olive oil
- 1 cup uncooked farro
- 3 cups mixed salad greens
- 1 large cucumber, seeded and thinly sliced
- 1 ½ cups chopped fresh tomatoes
- 2 large avocados, thinly sliced
- ½ cup non-dairy mayo of choice
- ¼ cup soy milk
Ranch Mix
- 1 tablespoon dried chives
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- ½-¾ teaspoon salt
- ¾ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Make the ranch spice mix and set aside.
- Bring 2 ½ cups of water to a boil in a medium saucepan. Add the farro, then reduce heat to low, cover and cook until tender. If using hulled farro, it will take 20-30 minutes; whole farro will take 30-40. Remove from heat and set aside, then let cool slightly.
- Halve the potatoes and cube the tofu, then place in a large bowl and toss with 1 ½ tablespoons of spice mix and 1-2 tablespoons of olive oil until well coated. Place in the preheated oven and cook for 25-30 minutes, until tender.
- While the potatoes and farro is cooking, whisk together the mayo, soy milk and remaining spice mix then season to taste adding in more salt/pepper as desired.
- When ready to assemble, divide the vegetables, potatoes, tofu and cooked farro among 4-6 bowls, then drizzle with dressing.
Nutrition
Serving: 1servingCalories: 696kcalCarbohydrates: 84gProtein: 13gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 12mgSodium: 514mgPotassium: 1711mgFiber: 20gSugar: 6gVitamin A: 1247IUVitamin C: 63mgCalcium: 112mgIron: 4mg