Roasted Veggie Bowl

"Quinoa: You can substitute another grain like farro, barley or brown rice. Tofu: Use extra-firm tofu. You can use tempeh or chickpeas as a substitute. Eggplant: The eggplant is really nice in this bowl but I know it's not as common of ingredient. Use it if you can but if you don't have one available you can use a bit more zucchini. Since the recipe uses half an eggplant, you can use the rest in this Eggplant Stir Fry or Thai Basil Eggplant."

"Other Veggies: The other vegetables are zucchini, bell pepper, tomato, and red onion. You don't have the be exact with amounts and it's ok if you're missing one but the combination of all 5 veggies is very tasty if you have them all! Cilantro and Parsley: You can use just one of these if you don't have both of these."

The Roasted Veggie Bowl pairs lemon-herb marinated tofu with Mediterranean-roasted vegetables, quinoa, and creamy herb tahini sauce for a balanced, flavorful meal. Ingredients include quinoa, extra-firm tofu, eggplant, zucchini, bell pepper, tomato, red onion, cilantro, and parsley, with vegetable concentrate to flavor the grain. Substitutions include farro, barley, brown rice, tempeh, chickpeas, chicken, or shrimp, and greens or alternative grains for lighter options. The recipe supports flexible portions and seasonal produce, and recommends saving leftover eggplant for another dish. The bowl works well for weeknight dinners and meal prep.

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