Description
This nourishing, plant-based harvest bowl celebrates the bounty of autumn. It features perfectly roasted golden tofu cubes and hearty, earthy sweet potatoes served over a bed of toothsome farro and nutrient-dense kale. Drizzled with a vibrant, anti-inflammatory maple-turmeric dressing, this dish balances savory and sweet notes for a deeply satisfying meal that provides long-lasting energy. It is the perfect restorative, chef-quality dish that is simple enough for busy weeknights and ideal for healthy meal prep.
Ingredients
1 block extra-firm tofu, pressed and cubed
1 tablespoon grapeseed or avocado oil
2 teaspoons rice vinegar
2 cups sweet potatoes, peeled and cubed
1 cup farro, rinsed
4 cups kale, chopped
2 tablespoons pure maple syrup
1/2 teaspoon ground turmeric
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed tofu with oil and rice vinegar on a baking sheet and bake for 25-30 minutes until golden and chewy.
Roast the cubed sweet potatoes on a separate baking sheet with a drizzle of oil, salt, and pepper for 25 minutes or until tender.
Meanwhile, cook the farro in boiling salted water according to package directions, then drain.
In a small bowl, whisk together maple syrup, turmeric, apple cider vinegar, and olive oil to make the dressing.
In a pan, lightly sauté the kale until just wilted.
Divide the cooked farro into bowls, top with roasted tofu, sweet potatoes, and kale.
Drizzle generously with the maple-turmeric dressing and serve.
Notes
Store the components in separate airtight containers in the refrigerator for up to 4 days for easy meal prep. Serve warm or cold.