Recipe Highlight: Chili-Lime Roasted Veggie Bowl

This recipe is one of my favorites! I made it with a mix of farm veggies and from food from my garden! It was extra specially made with love before and during the cooking process. Its filling, flavorful, and absolutely possible to tweak to keep in rotation with different vegetables all year long!

Here are the deets!!!!

Chili-Lime Roasted Vegetables with Tofu and Couscous

Ingredients:

• 1 block extra-firm tofu, pressed and cubed

• 2 cups Brussels sprouts, halved

• 1 cup snap peas

• 1 medium zucchini, sliced into half-moons

• 1–2 cups mushrooms (e.g., cremini or shiitake), halved

• Zest and juice of 1 lime

• 1–2 teaspoons chili flakes or minced fresh chili (to taste)

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• 1 cup dry Israeli (pearl) couscous

• 1¼ cups water or vegetable broth

• ½ teaspoon salt

• Zest and juice of ½ lime

• Optional: chopped parsley, cilantro, scallions, or a pinch of chili flakes or smoked paprika

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a large bowl, toss tofu, Brussels sprouts, mushrooms, and zucchini with oil, lime zest, chili flakes, garlic powder, salt, and pepper.

3. Spread everything on a parchment-lined sheet pan in a single layer.

Now we'll make the couscous while that roasts.

4. In a saucepan, heat 1tsp of the broth over medium heat. Add the couscous and toast for 2–3 minutes, stirring frequently, until golden and nutty-smelling.

5. Add water or broth and salt. Bring to a boil.

6. Reduce heat to low, cover, and simmer for about 10 minutes, or until the liquid is absorbed and the couscous is tender.

Back to our veggies

7. Roast for 25 minutes, flipping once halfway through.

8. Add snap peas in the last 5–7 minutes of roasting so they stay crisp.

9. Remove from oven and toss with lime juice and any additional spices you may want. Adjust seasoning if needed.

Finishing our couscous

10. Remove from heat, fluff with a fork, and stir in lime zest, juice, dill, and any other optional herbs.

Now- I grind my own chili powder from peppers I grow. It sounds tedious but its actually extremely satisfying and I can control the heat! Here are instructions on that too!

How to Grind Dried Jalapeños (Mortar & Pestle)

1. Make sure your dried jalapeños are crisp and brittle. If they’re leathery, toast them in a dry skillet over medium heat for 1–2 minutes per side until they become crisp. Let them cool.

2. Break them into 1–2 inch pieces. Remove seeds for less heat, or keep them in for full intensity.

3. Place a few pieces into a mortar. Press down with the pestle to crack, then use a circular or grinding motion to break them down further.

4. Continue until you reach your desired texture—coarse flakes or fine powder.

5. Store in an airtight container, or use immediately.

Use gloves to avoid chili oil on your skin, and don’t inhale deeply while grinding to avoid irritation. This is not the time to forget at rub your eye!

Happy cooking!