Buddha Bowl with Maple Tahini Dressing

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Farro

  Earthly Choice

  1 cup or 180g

• Carrots

  Raw

  2 medium or 122g

• Squash

  Winter, butternut, raw

  2 cup, cubes or 280g

• Brussels sprouts

  Raw

  2 cup or 176g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Lemon juice

  Raw

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Maple syrups

  2 tsp or 13g

• Water

  Plain, clean water

  4 tbsp or 59g

Directions

1. Preheat the oven to 400°F.
2. Bring vegetable broth to a boil, add the farro, reduce heat to low, cover, and cook until tender. Remove from heat and set aside.
3. Peel and slice the carrots, cube the butternut squash, and quarter the Brussels sprouts. Toss with olive oil, salt, pepper, sage, thyme, and rosemary. Spread on a baking sheet and roast for 25 minutes, stirring halfway.
4. Drain the tofu, press out excess moisture, and cut into cubes. Add to the vegetables, stir gently, and return to the oven for another 10-15 minutes until the vegetables are tender and the tofu is warmed through.
5. While the tofu and vegetables are roasting, whisk together tahini, lemon juice, mustard, maple syrup, water, and salt for the dressing. Adjust seasoning to taste.
6. Divide the cooked farro among bowls, top with roasted vegetables and tofu, and drizzle with the dressing.