Shabbat Harvest Plate (WFPB)

by Lisa Apfelberg

Get your veggies in with this simple, delicious dinner!



1 head broccoli, chopped
1 head of cauliflower, chopped
20 brussels sprouts, halved
1 sweet potato, cubed
1 pound block of super firm (or pressed firm) tofu, cubed
Avocado oil spray
Salt and pepper to taste
1 teaspoon granulated garlic
Cherry tomatoes
Carrots, spiralized or shredded
Can of sliced beets
Thinly sliced cucumber
Fresh avocado, cubed
French fried onions to garnish
Slivered almonds to garnish
4 cups cooked jasmine rice
4 cups cooked quinoa

Sesame garlic dressing

3 tablespoons tahini
3 cloves garlic minced
2 tablespoons lemon juice
1 teaspoon sesame oil
½ cup water

  1. Preheat oven to 375 degrees Fahrenheit (191 degrees Celsius).
  2. On two baking sheets, place broccoli, cauliflower, brussels sprouts, sweet potato, and tofu and spray with avocado oil to help with cooking. Sprinkle with salt, pepper, and granulated garlic.
  3. Cook for 30 to 45 minutes until everything is browned to your liking.
  4. While the ingredients are cooking, blend the salad dressing together until it’s smooth.
  5. This presents beautifully for Shabbat guests because it has so many different components and people can make their own plate with what they like. We put all of the ingredients into bowls and make an assembly line. The cooked rice or quinoa are the base. If your guests don’t like your sesame dressing, light soy sauce, and other hot sauces work well.


Sweet Potato Challah An Atlanta based congregation, Beth Tikvah, let us know how incredibly delicious this recipe was. Appetizer
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