DON’T MAKE THIS AGAIN. DON’T TRY TO TWEAK!!!

REVIEWS: OK to freeze for a few days. 30 minutes might be too long to bake. Consider medium-firm tofu if available. Recipe somewhat vague in places.

Use just one cup of veggie broth. Greg likes it better than I do.

Recipe creator does not recommend using a bread pan.

Recipes for pizza crust and birria on jessicainthekitchen.com.

Goes with Moist & Fudgy Chocolate Cake.

Bake in layers. Goes with Chocolate Ganache Buttercream Frosting.

For a spicier kick, add an extra jalapeño to the dressing. Substitute pepitas with walnuts or pecans for a different crunchy texture. Use different greens like kale or mixed baby greens if spinach isn’t available. Make sure to rotate the baking tray halfway through cooking for evenly roasted sweet potatoes. Pre-make the dressing and store it in the fridge for up to 3 days for quick meal prep. If using canned beans or corn, drain and rinse it before cooking with chipotle to reduce sodium. Add quinoa to bulk up the salad.

I made a double batch and used five cups of broth. The next day, the leftovers were extremely “dense”, so I think it would have been better to use all the broth called for in the recipe. However, I don’t really recommend making a double batch, as the leftovers didn’t seem as good as the original dish. Used two small boxes of cassava orzo, which was slightly more than called for by a double recipe. Used an entire jar of sun-dried tomatoes and stirred in the oil remaining in the jar. Used plant cream, which I had on hand; next time I will probably use coconut milk or coconut cream. Added a full 5-ounce box of baby spinach. Used basil in a tube rather than fresh. Greg absolutely loved it.