A healthy plant-based sheet pan ranch bowl featuring roasted ranch potatoes, tofu, whole grains, vegetables, and a creamy non-dairy ranch dressing.
- Medium saucepan
Ranch Spice Mix:
- 1 Tbsp dried chives
- 1 Tbsp dried dill
- 1 Tbsp dried parsley
- 1 tsp onion powder
- 1/2 to 3/4 tsp salt
- 3/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
Ranch Bowl Base:
- 1 cup uncooked farro
- 1.5 lbs Little Potatoes
- 1 (14 oz) container extra firm tofu, drained and pressed
- 1 to 2 Tbsp olive oil
- 1/2 cup mayo or vegan mayo of choice
- 1/4 cup soy milk
- 3 cups mixed salad greens
- 1 large cucumber, seeded and thinly sliced
- 1 1/2 cups fresh tomatoes, chopped
- 2 large avocados, thinly sliced
Preheat the oven to 400 °F.
Make the Ranch Spice Mix and set aside.
Bring 2 1/2 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 to 30 minutes. Whole farro will take 30 to 40 minutes. Remove from heat and set aside, then let cool slightly.
Halve the potatoes and cube the tofu, then place in a large bowl and toss with 1 1/2 tablespoons of olive oil until well coated. Place in the preheated oven and cook for 25 to 30 minutes until tender.
While the potatoes and farro are cooking, whisk together the mayo, soy milk, and remaining spice mix, then season to taste adding in more salt or pepper as desired.
When ready to assemble, divide the cucumber, tomatoes, avocado, potatoes, tofu, and cooked farro among 4 to 6 bowls, then drizzle with dressing.