this quick and easy chickpea & tofu farro bowl is loaded with flavor and nutrition and comes together in just about 30 minutes
I was in Trader Joe’s the other day while visiting my sister’s in Boston and saw this riced cauliflower bowl and thought it looked so good except for one thing: the cauliflower.
I know I’ll probably catch flack for this in the world of riced cauliflower, cauliflower gnocchi and cauliflower pizza crust… but I’m actually not the biggest cauliflower fan.
I don’t mind it when it’s part of a dish but cauliflower on its own is just not my favorite.
So I immediately examined all the ingredients in the dish so that I could recreate my own version of it and oh my gosh is it good.
You’re getting fiber, plant-based protein, whole grains, veggies and TONS of flavor all in one dish that takes all of 15 minutes to pull together.
I loved it with hummus but Trader Joe’s put tahini on theirs which would also be delicious.
It’s even better when it sits overnight and all the flavors marinate together (which, FYI, makes it a really great packed lunch option!). I recommend
spicy chickpea & tofu veggie farro bowl
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2–4 servings 1x
- Category: lunch
Description
this quick and easy chickpea & tofu farro bowl is loaded with flavor and nutrition and comes together in just about 30 minutes
Ingredients
- 1 cup cooked farro
- 2 garlic cloves, peeled & minced
- 1 small zucchini, sliced & quartered
- 1/4 small red onion, diced
- 1 small sweet potato, peeled & cubed
- 1 block extra firm tofu, drained & pressed
- 1 can chickpeas, drained & rinsed
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1–2 teaspoons sambal oelek (more or less as desired)
- Salt & pepper, to taste
- 1/4 cup hummus (more or less as desired)
- Olive oil
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment
- Place cubed sweet potato and tofu on baking sheet and drizzle everything with olive oil, salt & pepper. Bake for 25-30 minutes or until everything is lightly browned and just crisp.
- While sweet potato & tofu roasts, add olive oil to a large non-stick sauté pan over medium-low heat and drizzle with olive oil. place garlic in and sauté for 30 seconds to one minute. add onion, zucchini, chickpeas, chili powder, oregano, cumin, salt & pepper and sauté for 5-7 minutes or until just tender
- Add roasted tofu & sweet potatoes to the pan with the veggies then sambal oelek and toss for a minute or two so all the flavors marinate then spoon over cooked farro.
- Top with hummus & enjoy!
Keywords: vegetarian, meatless, quick, lunch
Leave a Reply