Plant-based Sheet Pan Ranch Bowls

PREP TIME: 20 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR 5 MINUTES
YIELD: 4-6 SERVINGS

Ingredients

• 1.5 bag of The Little Potato Company your favorite variety
• 1 (14 ounce) container extra-firm tofu, drained and pressed
• 1–2 tablespoons of olive oil
• 1 cup uncooked farro
• 3 cups mixed salad greens
• 1 large cucumber, seeded and thinly sliced
• 1 1/2 cups chopped fresh tomatoes
• 2 large avocados, thinly sliced
• 1/2 cup non-dairy mayo of choice
• 1/4 cup soy milk

Ranch Mix:

• 1 tablespoon dried chives
• 1 tablespoon dried dill
• 1 tablespoon dried parsley
• 1 teaspoon onion powder
• 1/2–3/4 teaspoon salt
• 3/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Make the ranch spice mix and set aside.
3. Bring 2 ½ cups of water to a boil in a medium saucepan. Add the farro, then reduce heat to low, cover, and cook until tender. If using hulled farro, it will take 20-30 minutes; whole farro will take 30-40. Remove from heat and set aside, then let cool slightly.
4. Halve the potatoes and cube the tofu, then place in a large bowl and toss with 1 ½ tablespoons of spice mix and 1-2 tablespoons of olive oil until well coated. Place in the preheated oven and cook for 25-30 minutes, until tender.
5. While the potatoes and farro is cooking, whisk together the mayo, soy milk, and remaining spice mix then season to taste adding in more salt/pepper as desired.
6. When ready to assemble, divide the vegetables, potatoes, tofu, and cooked farro among 4-6 bowls, then drizzle with dressing.

credit: https://www.delishknowledge.com/