One of the best things about late summer and fall is all of the lovely vegetables that are perfect for roasting! This recipe balances the warm, grounded earthy feeling of the fall veggies, with the light, freshness of a pesto-like Chimichurri Sauce. Serve in individual bowls over rice (or quinoa) and enjoy!
ROASTED VEGGIE BOWL WITH CHIMICHURRI SAUCE
Roasted Tofu and Veggies:
14 or 15 oz. block extra-firm tofu, patted dry and cubed
6 cups Brussel Sprouts, washed and halved
4 carrots, sliced into bite sized chunks
1 yellow or white onion, sliced
1/2 tsp Himalayan or sea salt
1/2 tsp garlic powder
1/4 tsp black pepper
5 T olive oil
3 tsp apple cider vinegar
6 T raw, shelled pumpkin seeds
1/2 cup water
2 cups packed fresh cilantro leaves
1 tsp dried oregano
2 garlic cloves
1 tsp Himalayan salt or sea salt
4 T rice vinegar
4 T olive oil
2 tsp maple syrup
Follow package directions to make four servings. (Can make ahead and reheat if you wish.)
Preheat oven to 425°F. In a large bowl, place tofu, Brussel sprouts, carrots, onion, salt, pepper, garlic powder, olive oil, and apple cider vinegar and gently toss to combine, making sure to evenly coat the tofu and vegetables. Spread the tofu and veggie mixture evenly onto two baking sheets. Roast for 20 minutes, stirring halfway through and roast until the Brussel sprouts and tofu are slightly browned.
To make the chimichurri sauce, place the pumpkin seeds in a food processor and process for about 30 seconds, until finely ground. Add the remaining chimichurri ingredients and process another 30-60 seconds until well combined.
Place brown rice in serving bowls, top with roasted veggies and tofu and place chimichurri sauce on top. Serves 4. Enjoy!