Winter Buddha Bowl with Maple Tahini Dressing
Weeknight dinner, coming up! This Winter Buddha Bowl is packed with seasonal favorites: roasted butternut squash, brussels sprouts, tofu, carrots, farro and a maple mustard tahini dressing.
Equipment
Ingredients
For the Winter Buddha Bowl
- 1/2 cup farro
- 2 carrots, peeled and sliced
- 2 cups cubed butternut squash
- 2 cups quartered brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon salt and freshly ground pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 14 ounce container, extra-firm tofu, drained, pressed and cubed
For the Maple Mustard Tahini Dressing
- 4 tablespoons tahini
- 2-3 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons maple syrup
- 4 tablespoons water
- 1/4 teaspoon salt
Instructions
- Make the farro. Bring 1 1/2 cups to a boil (or vegetable broth-- so much more flavorful!) then add the farro; reduce heat to low and cover and cook until tender. Remove from heat until ready to enjoy.
- Preheat the oven to 400 degrees F. Toss together the carrots, squash, sprouts with the olive oil, salt/pepper and seasonings until well coated. Place in a single layer on a baking sheet (may need 2 depending on size) and roast for 25 minutes, stirring halfway through.
- Add in the tofu and gently stir again, then return back to the oven and cook another 10-15 minutes until vegetables are tender and tofu is warmed through.
- While the vegetables are cooking, make the dressing. Whisk together the tahini, 2 tablespoons lemon juice, mustard, maple syrup, water and salt. Taste, adding more salt/lemon juice as desired.
- Spoon the cooked farro into 4 bowls, then top with cooked vegetables and dressing.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 43gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 570mgPotassium: 827mgFiber: 9gSugar: 7gVitamin A: 12889IUVitamin C: 57mgCalcium: 129mgIron: 4mg