By Alana Livingston
Cover photo courtesy of Alana Livingston
This dish is delicious served hot, at room temperature, or chilled. It is a balanced meal that provides all the nourishment your body needs. Swap out squash for sweet potatoes, chicken for tofu, or pomegranate for cranberries. The options are endless!
INGREDIENTS: ¼ cup dried cranberries // warm water (to rehydrate cranberries) // 2 large sweet potatoes, diced // 1 cup mushrooms, sliced // 1 cup Brussels sprouts, halved // 2 tablespoons olive oil // Salt and pepper, to taste // 2 blocks of tofu (firm or extra firm) // 1 ½ cup farro, cooked // 1/2 cup walnuts
Maple Miso Dressing: 2 Tbsp miso paste // 2 Tbsp maple syrup // 2 Tbsp rice vinegar
INSTRUCTIONS: Preheat your oven to 350°F. Place dried cranberries in a bowl and cover with warm water to rehydrate slightly. In a different large bowl, combine diced sweet potatoes, sliced mushrooms, and halved Brussels sprouts. Add olive oil, salt, and pepper, and mix well. Spread the vegetable mixture onto a baking sheet. Roast for 30 minutes or until golden brown and slightly charred on the edges. While vegetables are roasting, prepare tofu using your preferred method (sauté in light oil until golden brown, air-fry until crispy, or add to the baking sheet with the veggies for the last 15 min of roasting). Then, prepare your dressing: in a small bowl, whisk together miso paste, maple syrup, and rice vinegar until well combined. Finally, assemble the bowls. In each serving bowl, place a portion of cooked farro. Top with roasted vegetables and tofu. Sprinkle with rehydrated cranberries and chopped walnuts. Drizzle with maple miso dressing.
