Roasted Vegetable Dirt Bowl

5.0 – 1 reviews • Main Dish

Ingredients

1 pound shishito peppers
1 pound baby bell peppers
2 tablespoons olive oil
Kosher salt
Watermelon radish, cut into batonettes or sticks, sugar snap peas, cherry tomatoes or other vegetables of your choosing for the “vegetable garden”
Fennel fronds, for garnish
1 cup clarified butter or ghee
1/2 cup pitted black olives
1/4 cup unsweetened cocoa powder
1 ounce dried seaweed
2 cloves garlic
Kosher salt
4 cups panko breadcrumbs
1 package firm tofu, drained and patted dry
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
Kosher salt

For the vegetables: Preheat a pizza oven or regular oven to 350 degrees F.
Add the shishitos and baby bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with salt and toss to combine. Roast, flipping halfway, until slightly charred on all sides, about 15 minutes.
For the “dirt”: Add the butter, olives, cocoa powder, seaweed, garlic cloves and salt to taste to a blender and process until fully blended. Pour over the panko in a large bowl and thoroughly mix until combined and the breadcrumbs look like “dirt”. Pour this mixture onto a silicone mat-lined sheet tray. Bake until dried out and crunchy, about 20 minutes.
For the tofu sauce: Meanwhile, add the tofu, Dijon, soy sauce and olive oil to a blender and blend until smooth and the consistency of mayonnaise. Season with salt to taste.
Spoon some of the tofu sauce into the bottom of a large bowl. Add your desired vegetables to the bowl plus the roasted peppers, standing up the vegetables as if they are growing out of the ground. Liberally spoon the “dirt” on top of the vegetables and sauce. Garnish with fennel fronds and serve with extra sauce and dirt on the side.