Roast Vegetable Bowls with Tahini Almond Sauce

Roast Vegetable Bowls with Tahini-Almond Sauce

4 cups broccoli florets (about ½ pound)
4 long hot peppers
2 zucchini, sliced ¼-inch thick
2 shallots, halved
1 tablespoon olive oil
12 ounces extra-firm tofu, cut into 1-inch cubes
1 tablespoon cornstarch
½ teaspoon za’atar seasoning (optional)
2 cups vegetable stock
¾ cups freekeh or farro

For the Tahini-Almond Sauce:
2 tablespoons tahini
1 tablespoon almond butter
½ lemon, juiced
1 garlic clove, minced
½ cup Silk unsweetened almond milk
salt and pepper

View the full recipe at Healthy. Delicious. →