This dish started out as a quinoa bowl with tahini sauce that I saw on the NYTimes cooking site. John is not a fan of quinoa so I changed the grain to farro. I did not want all the calories from tahini so I made up a sauce of non-fat yogurt and peanut butter powder.

Here is my easy, fool-proof oven-baked recipe for farro (and also brown rice!)

The eggplant and Brussels sprouts I toss in olive oil and salt. I use a separate sheet pan for each vegetable. I roast the vegetables at 425F for 20 minutes for the eggplant and then put the sprouts in for the last 10 minutes. The edamame I just defrost and add a little salt.

I can only give approximates for the sauce because it is a kind of taste as you go recipe. So 1/2 cup non-fat Greek yogurt, 2 tablespoons of peanut butter powder, 1/2 teaspoon each soy sauce and sesame oil, 2 tablespoons of lemon juice, a dash of salt, and water to thin the sauce out. That’s my best guess.