veggie bowl recipe

Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt

Quick-Roasted Veggie Bowl Recipe by Tasty

water

Private Selection Petite Medley Potatoes

carrot, sliced

olive oil,

garlic powder,

kosher salt,

pepper,

broccoli floret

olive oil

thyme

oregano

garlic, grated

tofu,

chickpea,

paprika

chili powder

tahini

lemon juice

salt

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Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.

Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.

Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.

Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.

Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.

Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.

Bake for another 15 minutes, until the chickpeas are crispy.

Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.

To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.

https://vid.tasty.co/output/121682/landscape_480/1546538876

Earthy wild rice pairs perfectly with seasonal root vegetables in these healthy meal bowls.

Wild Rice & Root Vegetable Bowls

wild rice

red wine vinegar

Salt and pepper (to taste)

vegetables

lemon

garlic (minced)

cumin

Salt

Arugula kale

walnuts

Pomegranate arils (optional)

Combine the wild rice with 3 cups of water in a saucepan.

Bring to a boil, then reduce to a simmer and cover. After 40 minutes, check to see if the wild rice is tender—because it's being used in a salad, you want it tender, but still maintaining its shape and some firmness.

Drain the rice, then stir in the vinegar and olive oil, and season with salt and pepper. Set aside.

To make the wild rice:

While the rice is cooking, preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper.

Place the root vegetables on the baking sheet and drizzle with the olive oil. Toss to coat, then season with salt and pepper.

Roast the vegetables for about 45 minutes, stirring every 15 minutes or so, or until tender and beginning to brown on the edges.

To make the roasted root vegetables:

Combine all ingredients in a small bowl and whisk until smooth, adding more water if needed.

To make the dressing:

Divide the wild rice and root vegetables into 4 bowls. Add the greens, dressing, and walnuts or pepitas and pomegranate arils, if using. Serve immediately.

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