Plant-Based Sheet Pan Ranch Bowls
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: dinner, lunch, healthy
- Method: oven
- Cuisine: American
- Diet: Vegan
Description
A healthy plant-based sheet-pan ranch bowl recipe featuring roasted ranch potatoes, tofu, whole grains, vegetables and a creamy non-dairy ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: dinner, lunch, healthy
- Method: oven
- Cuisine: American
- Diet: Vegan
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Category: dinner, lunch, healthy
- Method: oven
- Cuisine: American
- Diet: Vegan
Scale
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
- Preheat the oven to 400 degrees F.
- Make the ranch spice mix and set aside.
- 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.
- 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.
- 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.
- When ready to assemble, divide the vegetables, potatoes, tofu and cooked farro among 4-6 bowls, then drizzle with dressing.
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