Roasted Veggie Bowl

This post may contain affiliate links. This Roasted Veggie Bowl features lemon-herb tofu, Mediterranean-inspired roasted vegetables, quinoa, and creamy herb tahini sauce. It makes a fresh and flavourful meal that’s perfect for a nourishing dinner or meal prep. Ingredient Notes Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe. Quinoa : You can substitute another grain like farro, barley or brown rice. Tofu : Use extra-firm tofu. You can use tempeh or chickpeas as a substitute. Eggplant : The eggplant is really nice in this bowl but I know it’s not as common of ingredient. Use it if you can but if you don’t have one available you can use a bit more zucchini. Since the recipe uses half an eggplant, you can use the rest in this Eggplant Stir Fry or Thai Basil Eggplant . Other Veggies: The other vegetables are zucchini, bell pepper, tomato, and red onion. You don’t have the be exact with amounts and it’s ok if you’re missing one but the combination of all 5 veggies is very tasty if you have them all! Cilantro and Parsley : You can use just one of these if you don’t have both of these. Vegetable Concentrate : This helps add extra flavour to the quinoa. I used half of a vegetable broth cube. You can use a powder, bouillon or stock cube. Chicken broth would also work. Variations and Additions These bowls are flexible. You can mix and match ingredients, add toppings or swap the grains and protein to your liking! Swap quinoa: Use brown rice, farro, bulgur, couscous, or millet instead. Add greens: Serve over a bed of mixed greens or baby spinach. You can do this in addition to quinoa or instead of the grain for a lighter meal. Change up the protein: Try chickpeas or tempeh in place of tofu. For a non-vegan option, cubed chicken breast or shrimp would also pair well. Veggies : Use whatever’s in season! Broccoli, cauliflower, sweet potato, carrots, or asparagus all work beautifully. Basil Tahini Sauce: For a different flavor twist, blend in basil and/or mint instead of parsley/cilantro. Add crunch : Sprinkle with toasted seeds (pumpkin, sunflower, sesame) or nuts (pistachios, almonds). Toppings : Spoon on extras like hummus, avocado, pickled onions or olives. How to Make Roasted Veggie Bowls Step 1: Add the tofu cubes to a bowl with the soy sauce, garlic powder, onion powder, oregano and thyme and toss to coat. Sprinkle with the cornstarch and toss to coat. Step 2 : Spread the tofu cubes on a sheet pan in an even layer so each cube has space. Bake for 20-25 minutes at 400 F until golden and crispy. Step 3 : Add the lemon juice, lemon zest and olive oil to a small dish and mix then...

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