Make Vegan Einkorn Noodle Bowl
Vegan Einkorn Noodle Bowl
Ingredients:
- 2 cups cooked einkorn
- 2 cups cooked noodles
- 1 aubergine, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 block of firm tofu, cubed
- 2 tablespoons of nut butter
- 2 cups cooked rice
- 2 tablespoons of mayo sriracha
- 1 sweet potato, cubed
- 1 can of chickpeas, drained and rinsed
Instructions:
1. Preheat oven to 375 degrees F.
2. Spread the cubed aubergine, celery, carrots, and sweet potato on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25 minutes, stirring halfway through.
3. Meanwhile, heat a large skillet over medium-high heat. Add the cubed tofu and cook until golden brown, about 5 minutes.
4. In a large bowl, combine the cooked einkorn, noodles, roasted vegetables, cooked tofu, nut butter, cooked rice, mayo sriracha, and chickpeas. Mix until everything is evenly combined.
5. Serve the vegan einkorn noodle bowl warm. Enjoy!