Grain Bowl with Tofu and Sweet Potato

Ingredients

• 1 cup farro
• 1 cup water
• 1 cup vegetable broth
• 1 cup sweet potato, diced
• 1 block extra-firm tofu, pressed and cubed
• 1 cup chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 red onion, diced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, cubed
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the farro in vegetable broth according to package instructions, then drain and set aside to cool slightly.
2. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes until tender and slightly browned.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Season with salt and pepper.
4. In a large bowl, combine cooked farro, roasted sweet potato, crispy tofu, chickpeas, cherry tomatoes, zucchini, red onion, and black olives.
5. Gently toss the salad with the remaining olive oil and fresh parsley.
6. Top with feta cheese and pumpkin seeds before serving.