Vegan Sweet Potato Chickpea Buddha Bowl with Tofu

Step 1

Preheat the oven to 400°F. Line 2 large rimmed baking sheets with parchment paper.

Step 2

Prep Spices: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, cumin, paprika and pinch of cayenne powder.

Step 3

Cook Farro: Place the farro and vegetable broth in a small pot over high heat. Bring to a boil. Once boiling, cover the pot and reduce the heat to medium-high. Simmer for 10 minutes. Remove from the heat and let it stand for 5 minutes. Drain any excess liquid.

Step 4

Prep the Tofu: While the farro cooks, cut the drained and pressed extra-firm tofu into ½” cubes. Spread the tofu cubes out in a single layer on one of the baking sheets. Toss with 1 ½ tbsp olive oil and a ¼ of the spice mixture. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Step 5

Prep Sweet Potato, Chickpeas & Onion: While the tofu starts to bake, peel and cut the sweet potato into ½” cubes. Spread the sweet potato, drained chickpeas and red onion in a single layer on the second baking sheet. Drizzle the remaining 1 ½ tbsp olive oil and the rest of the spice mixture on top. Place in the oven and roast for 20-25 minutes until tender.

Step 6

Make Dressing: Prepare the Green Goddess Dressing according to this recipe.

Step 7

Prep Kale: In a medium mixing bowl, toss the kale with 1-2 tbsp of the green goddess dressing. Massage with clean hands until softened and slightly tender.

Step 8

Assemble Buddha Bowls: Divide the farro, sweet potato, red onion, chickpeas, kale and tofu between serving bowls. Top with avocado slices and dressing. Enjoy!