Winter Buddha Bowl with Maple Tahini Dressing

Ingredients

• 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

• Farro

  In Harvest

  ½ cup dry or 90g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

Directions

1. Bring 1 1/2 cups of vegetable broth to a boil, add the farro, reduce heat to low, cover, and cook until tender. Remove from heat and set aside.
2. Meanwhile, preheat the oven to 400°F. Toss the carrots, squash, and Brussels sprouts with olive oil, salt, pepper, sage, thyme, and rosemary. Spread in a single layer on a baking sheet and roast for 25 minutes, stirring halfway.
3. Add the tofu 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.
4. While the vegetables are roasting, whisk together tahini, lemon juice, mustard, maple syrup, water, and salt for the dressing. Adjust seasoning to taste.
5. Divide the cooked farro among 4 bowls, top with roasted vegetables and tofu, and drizzle with the dressing.

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