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Lunch / Dinner

Freekah & Vegetable Bowls with Tofu

Power bowls are perfectly balanced meals made of good-for-you ingredients. These recipes offer a guide for creating one-bowl meals that are full of flavor, texture, and diverse nutritional content. Enjoy this season’s produce in these four satiating dishes.

The subtle smoky, nutty taste of freekeh makes for an ideal grain in a power bowl. Combining it with nutritious vegetables like broccolini and spinach and protein-dense tofu delivers a satisfying vegetarian meal.

Makes

4 servings

Total Time

50 minutes

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Ingredients

TOSS:

MEANWHILE, COOK:

CUT:

WHISK:

Test Kitchen Tip

Freekeh [FREE-kah] is a high-fiber whole grain with a large concentration of vitamins and minerals. If you can’t find freekeh, farro is a great substitute.

Instructions

Preheat oven to 425° with racks in top and bottom thirds and 2 baking sheets inside.

Toss broccolini, cauliflower, onions, garlic, and lemon halves with 2 Tbsp. oil, and season with salt and pepper; divide between preheated baking sheets. Roast vegetables and lemons until tender, about 20 minutes; transfer to a bowl and juice lemons.

Meanwhile, cook freekeh according to package directions. Toss freekeh, spinach, and parsley with roasted vegetables.

Cut tofu into 1x2-inch pieces; toss with cornstarch and paprika, then season with salt and pepper.

Heat 2 Tbsp. oil in a nonstick skillet over high. Cook tofu in batches until golden, 2 minutes per side; drain on a paper-towel-lined plate.

Whisk together remaining 6 Tbsp. oil, lemon juice, and honey; toss with freekeh mixture and season with salt and pepper. Top servings with cheese and hazelnuts.

Nutritional Facts

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