Roast Vegetable Bowls with Tahini-Almond Sauce

2
4
4 cups broccoli florets (about ½ pound)
4 long hot peppers
2 zucchini, sliced ¼-inch thick
2 shallots, halved
1 tablespoon olive oil
12 ounces extra-firm tofu, cut into 1-inch cubes
1 tablespoon cornstarch
½ teaspoon za'atar seasoning (optional)
2 cups vegetable stock
¾ cups freekeh or farro
For the Tahini-Almond Sauce
2 tablespoons tahini
1 tablespoon almond butter
½ lemon, juiced
1 garlic clove, minced
½ cup Silk unsweetened almond milk
salt and pepper
Heat oven to 400ºF. Line two baking sheets with parchment. Spread the vegetables into a single layer on one of the baking sheets. Drizzle with olive oil; season with salt and pepper. Toss the tofu with...
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Nutritions

Calories
448

Sodium
1916mg
79% DV

Fat
22g
34% DV

Protein
25g
50% DV

Carbs
49g
16% DV

Fiber
8g
34% DV