Sweet and Spicy Roasted Vegetable and Tofu Hippie Bowl
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.
Yield: 4 servings
For the roasted tofu and vegetables
  • 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
For the spiced sunflower seeds
  • 1 cup sunflower seeds
  • 2 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ¼ tsp sea salt
For the bowl
  • 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
For the tahini citrus miso dressing
  • 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
  1. 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.
  2. Heat oven to 475.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Adapted slightly from Bowl + Spoon
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/01/spicy-vegetarian-hippie-bowl-spiced-sunflower-seeds.html