This good for you sweet and spicy roasted vegetable and tofu hippie bowl is filled with so many favorite things – sauteed greens, spiced sunflower seeds, caramelized carrots, and crispy tofu all served on a bed of millet and then topped with a tahini citrus miso dressing.
I felt like I lost my blog mojo somewhere out there in 2016.
Returning to medical school + being pregnant + having a newborn + moving + residency interviewing does not make for a particularly fostering environment for recipe development and if we’re being totally frank, any time I had a spare minute, I really just wanted to lay on the couch and/or watch mindless television. But mostly I couldn’t do either because I had a baby napping on top of me and she cries any time I move and my boob falls out of her mouth. So mostly I just sat very still and did crossword puzzles on my phone.
But here we are.
(New camera!!!!, can you tell?)
And a whole lot of inspiration bursting at my seams.
Speaking of bursting seams, I ate more chocolate this holiday season than any human not in training for an Olympic sport should!
And today I plan on throwing everything out of my fridge that does not pass muster with my new health-minded intentions for the first few weeks this year. Not exactly a cleanse because I don’t believe in living to such extremes, but more of an active choice to not eat the things that won’t make me feel good and aren’t good for me.
These so-called hippie bowls were the first step in my chocolate addiction recovery. Tofu doesn’t win many favorite food awards, but I can promise that in this incarnation it’s worth your time. It’s covered in a sweet spicy savory sticky marinade, tossed with whatever winter vegetables you have on hand (I went with carrots here!) and then roasted until crisp and finger-lickin’ good. ALSO featured in this bowl are garlicky sauteed greens, sweet and spiced toasted sunflower seeds, and creamy avocado slices. All served atop a bed of millet (<– or insert-your-favorite-grain-here) and drizzled with an addictively good tahini miso citrus dressing. It’s a pretty perfect way to start your year off right.
- ¼ cup brown sugar
- 3 tbsp soy sauce
- 3 tbsp harissa
- 1½ tbsp apple cider vinegar
- 3 tbsp sesame oil
- 1 lb extra firm tofu, cut into 1-inch cubes
- 4 large carrots, peeled and cut into 1-inch strips
- 1 cup sunflower seeds
- 2 tbsp brown sugar
- ¼ tsp cayenne pepper
- ¼ tsp sea salt
- 1 cup millet
- 2 cups vegetable broth
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz baby spinach
- 5 oz baby kale
- juice of ½ meyer lemon
- 1 avocado, pitted and sliced
- ½ cup tahini
- 2 tbsp white miso
- 2 tbsp maple syrup
- 1 tbsp harissa
- 1 tbsp rice wine vinegar
- juice of 1 orange
- sea salt and freshly ground black pepper, to taste
- In a medium bowl, whisk together the brown sugar, soy sauce, harissa, apple cider vinegar, and sesame oil. Toss with the tofu cubes and carrot strips. Let sit to marinate for 20-30 minutes.
- Heat oven to 475.
- For the spiced sunflower seeds, in a nonstick skillet over medium heat, combine the seeds, brown sugar, cayenne pepper, and salt. Saute for 5-6 minutes, stirring constantly, until sugar is melted and nuts are toasted. Remove from the heat and pour the nuts into a bowl. Wipe out the pan with a wet paper towel.
- In a small pot, combine the millet and vegetable broth. Bring to a boil over high heat and then lower heat and let simmer for 15-20 minutes, or until millet is tender and water has evaporated.
- Meanwhile, spread the tofu, vegetables, and marinade on a parchment lined baking sheet. Bake for 25 minutes, or until tofu is crispy and carrots are cooked through.
- In the pot that you used for the sunflower seeds, heat olive oil over medium heat. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the spinach and kale in handfuls, sauteing until wilted. Remove from the heat and season to taste with salt, pepper, and meyer lemon juice.
- To make the dressing, whisk together the tahini, miso, maple syrup, harissa, rice wine vinegar, and orange juice. Season to taste with salt and black pepper.
- To serve, divide the millet among 4 bowls. Top with the roasted tofu and carrots, sunflower seeds, greens, and avocado slices. Drizzle with dressing, to taste.