this easy grain bowl combines nutty farro, peppery arugula, roasted veggies & tofu all topped with crunchy walnuts and freshly shaved parmesan for an easy meal that’s full of flavor.

My sister sent me a message the other day saying she made the BEST bowl for lunch. As she described it to me, I knew immediately that I needed to recreate it.

I know I always say this, but there’s just something about roasted veggies that make a dish so much better. Their slight crisp texture and the buttery-like caramelization that occurs while they cook just adds so much flavor.

I love this dish in particular because so much of it is literally just tossing stuff in olive oil and letting it roast! There’s nothing better than that if you ask me.

If you’re into meal prep, you can also prep the elements ahead of time and pull out and combine the elements anytime you need a quick meal.

Feel free to mix up the veggies and the protein source too. If you’re not into tofu, this would be great with chicken or even some white beans thrown in.

You can also top with feta rather than parmesan cheese. As with all my recipes – I always want you to feel free to make it your own. Only you know what most satisfies and tastes best to you!

roasted broccoli, brussel sprout & tofu bowl

Author: Cait
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2–3 bowls 1x
Category: lunch

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Description

this easy grain bowl combines nutty farro, peppery arugula, roasted veggies & tofu all topped with crunchy walnuts and freshly shaved parmesan for an easy meal that’s full of flavor.

Ingredients

Scale

For the Roasted Tofu, Broccoli & Brussel Sprouts:

1 14 oz. package extra firm tofu, drained, pressed and cubed
1 cup broccoli florets (more or less as desired, no need to really measure)
1 cup brussel sprout halves that have been washed and trimmed (more or less as desired, no need to really measure)
1–2 tablespoon olive oil (more or less as needed)
Salt & pepper, to taste

For the Bowl:

1 cup cooked farro
2 large handfuls arugula
2–3 tablespoons chopped walnuts
Salt & pepper, to taste
For topping: freshly shaved parmesan and a drizzle of olive oil & balsamic vinegar or glaze

Instructions

For the Roasted Tofu, Broccoli & Brussel Sprouts:

Preheat oven to 425 degrees F and line a baking sheet with parchment paper
Place cubed tofu and prepped veggies on lined baking sheet then drizzle with olive oil and sprinkle with salt and pepper. Toss to combine then spread back out into an even layer (feel free to utilize two separate baking sheets)
Bake for 20-30 minutes or until tofu and veggies are just browned and slightly crisp around the edges (note that if you’re cooking the tofu and the veggies all together on one pan, the veggies may cook faster than the tofu, depending on the level of crisp you like for each, so you may need to pull the veggies off the tray and allow the tofu to continue cooking for a few extra minutes).

For the Bowl:

Combine all ingredients together in a bowl and toss to combine.
Top with desired toppings and serve.

Notes

If packing for lunch, pack the arugula separately so you can reheat the warm elements without wilting the arugula. Additionally, omit the dressing until just before serving.
You can also omit the arugula all together if you don’t like mixing temperatures and just serve it up as a straight grain bowl!

Keywords: vegetarian, grain bowl, roasted vegetables, whole grain