Tofu, Barley and Vegetable Bowls

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 450°F (230°C).

2. 2

   On a non-stick or parchment paper-lined baking sheet, toss the carrots, parsnips, onion and garlic with the oil. Season with salt and pepper.

3. 3

   Bake for 25 minutes or until the vegetables are tender, stirring halfway through cooking.

4. 4

   Meanwhile, in a pot of salted boiling water, cook the barley for 30 minutes or until tender. Add the edamame and cook for 1 more minute. Drain.

5. 5

   Add the barley and edamame to the baking sheet of vegetables. Mix to combine. Adjust the seasoning. Add the cilantro leaves.