Equipment
- stove, oven
Ingredients
Bowl Ingredients
- 1 cup sorghum, or couscous
- 1 head cauliflower, cut into florets
- 16 oz high protein super firm tofu, cut into 1” cubes
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp salt and pepper
- ½ cup English cucumber, chopped
- ¼ cup pistachios, chopped
- 3 medjool dates, chopped
- 2 green onions, chopped
- ½ cup Italian parsley, finely chopped
- ½ lemon, juiced
- 2 tbsp balsamic vinegar
White Bean Sun Dried Tomato Puree
- 15 oz canned white beans, drained
- ⅔ cup oil-free sun dried tomatoes
- 2 tbsp tahini
- ½ cup water
- ½ lemon, juiced
- 1 tbsp maple syrup
- ½ tsp salt
Method
- Begin by cooking sorghum or couscous according to package instructions. Set aside.
- Meanwhile, preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper. Spread the tofu and cauliflower on the baking sheet and season with paprika, garlic powder, salt and pepper. Toss to evenly coat and distribute on the pan. Place in the oven and bake for 25 minutes until golden and crisp.
- While the sorghum, tofu and cauliflower are cooking, prepare your creamy sun dried tomato puree by adding the beans, sun dried tomatoes, tahini, lemon, water, maple syrup and salt to a blender and pureeing until smooth. Season to taste and add more water if desired to achieve a thinner result. Divide the puree between 4 serving plates or shallow bowls.
- Remove the roasted veggies from the oven and transfer to a bowl. Add in the cooked sorghum and remaining ingredients including the cucumber, pistachios, dates, onion and parsley. Drizzle with lemon juice and balsamic vinegar and toss to combine.
- Divide the sorghum veggie mixture between the four plates and enjoy!
Nutrition
Serving 1servingCalories 737kcalCarbohydrates 102gProtein 40gFat 18gSaturated Fat 4gPolyunsaturated Fat 3gMonounsaturated Fat 4gSodium 679mgPotassium 2002mgFiber 19gSugar 28gVitamin A 1181IUVitamin C 103mgCalcium 204mgIron 8mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
