Roast Vegetable Bowls with Tahini-Almond Sauce

1
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...
See the full directions on my site
Nutritions

Calories
448

Sodium
1916mg
79% DV

Fat
22g
34% DV

Protein
25g
50% DV

Carbs
49g
16% DV

Fiber
8g
34% DV

We don’t love using my oven when the temperatures start going up, or even when it’s not! We are loving showing you all our Instant Pot and Air Fryer Recipes to make your life just a bit easier! Today I thought it would be fun to do a round up of our top 20 best ...

The post 20 of the BEST Things to Make in the Instant Pot – What We ALWAYS Make appeared first on Six Sisters' Stuff.