Roasted Butternut Squash and Chestnut Mushroom Bowl with Tofu and Beetroot

This vibrant and hearty bowl combines the earthy flavors of roasted butternut squash, chestnut mushrooms, and beetroot with crispy tofu. Each bite offers a delightful mix of textures and a balance of sweet and savory notes, making it a satisfying vegetarian dish. The recipe is vegan, gluten-free, and packed with nutrients, perfect for a wholesome meal.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 200g chestnut mushrooms, sliced
• 2 medium beetroot, roasted and diced
• 200g firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, toss the diced butternut squash and sliced chestnut mushrooms with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Spread the vegetable mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until the squash is tender and caramelized.
4. While the vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 10-15 minutes. Season with salt and pepper.
5. Once the vegetables are done, remove them from the oven and let them cool slightly.
6. In serving bowls, layer the roasted butternut squash, chestnut mushrooms, crispy tofu, and diced roasted beetroot.
7. Garnish with fresh parsley before serving.