Make one or two batches of Crispy Baked Tofu, depending on how tofu-heavy you want your meal, then set aside while you make the rest of the dish.

Preheat oven to 450 degrees Fahrenheit.

Prepare farro according to package directions, and set aside to cool.

While farro is cooking, peel sweet potato and cut into ¾-inch cubes.

Peel red onion, and slice into 1-inch thick wedges.

Line a large baking sheet with parchment paper or nonstick aluminum foil, then add sweet potato cubes and red onion slices.

Drizzle with olive oil, and season with salt and pepper.

Toss potatoes and red onions separately to ensure they are evenly covered in oil, then spread out into one layer.

Bake for 15 minutes, then toss.

Bake for an additional 10 minutes, until tender and browned.

While vegetables are roasting, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, sriracha, and brown sugar in a small bowl.

Slowly whisk in water 1 tablespoon at a time until the sauce is the thickness you want. We like to add enough water that you can drizzle the dressing over the grain bowl.

Toss cooled farro with half of the peanut dressing.

Put edamame in a microwave-safe bowl with a couple of tablespoons of water. Cover and heat in the microwave for 3 minutes, then stir.

When you’re ready to serve, arrange buddha bowl with scoops of farro, tofu, sweet potatoes, red onions, and edamame, then drizzle with remaining peanut sauce.

Garnish with chopped peanuts.