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Asian-Style Farro Buddha Bowl with Crispy Baked Tofu

Jessica
  • 50 minutes
  • Serves

INGREDIENTS

1

bag Brussels sprouts

1 cup

Carrots

1/2 cup

Cilantro

1/2 cup

Scallions

2 cups

Sweet potatoes

1 16 ounce package

Tofu, extra firm

2 tsp

Honey

3 tbsp

Lime juice

2 tsp

Miso paste

1 1/2 tbsp

Soy sauce, low-sodium

1 tbsp

Soy sauce

1 1/2 cups

Farro, pearled

1

Cooking spray

3 tbsp

Rice vinegar, unseasoned

5 tbsp

Sesame oil

1

Cashews, Toasted

1 1/2 cups shelled edamame ((pre-cooked or cooked from frozen, 9 ounces))