Name: Roasted Vegetable Buddha Bowl with Tahini Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu; 1 cup broccoli florets; 0.5 cup shelled edamame; 0.25 cup cooked green lentils; 1 tbsp tahini; 1 tbsp lemon juice; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp water

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Drain the extra firm tofu and press it between heavy plates and paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Place the tofu cubes and broccoli florets on the prepared baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder.
Toss the tofu and broccoli to coat evenly and spread them in a single layer, then roast for 20 to 25 minutes until the tofu is golden and the broccoli is tender.
While the vegetables roast, steam the shelled edamame in a small pot with a splash of water for 3 to 5 minutes until bright green.
In a small mixing bowl, whisk together the tahini, lemon juice, and water until the dressing is smooth and pourable.
Assemble the Buddha bowl by placing the cooked green lentils and steamed edamame in the base of a wide bowl.
Top with the roasted tofu and broccoli, then drizzle the creamy tahini dressing over the top and serve immediately.

Nutrition

Ingredients

Instructions

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