Roasted Vegetable And Farro Bowl With Miso Dressing

1. 1

   Preheat oven to 400 degrees. Bring 4 1/2 cups water to a boil in a saucepan. When boiling, add the farro, cover, turn down the heat to a simmer and cook for 15-30 minutes, until tender yet firm. Drain any excess water and keep covered so it stays warm.

2. 2

   While the farro cooks prepare your vegetables. Lay the broccoli on half a baking sheet, and the eggplant on the other half. Drizzle both with olive oil and a pinch of salt. Put in the oven and roast for 30 minutes, turning after 20. Get 'em nice and crispy.

3. 3

   Cut your tofu square into slices. Lay them on another baking sheet and throw them in the oven to join the vegetables. Roast 10 minutes each side, until golden.

4. 4

   Steam your spinach! Sautee your bean sprouts in a little olive oil and a tablespoon of water, just until they become soft.

5. 5

   Add all the dressing ingredients, minus the water, into a bowl and mix together. Add water until it thins out and becomes the consistency you desire.

6. 6

   Put grains in serving bowls. Top with vegetables and tofu. Spoon dressing over the top, then sprinkle with sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.