"always going to be down with that lunch bowl life 🙌🏽"
Roasted Vegetable Tofu Bowl
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Prep time 10mins
Cook time 25mins
Serves or Makes: 1-2
Recipe Card
ingredients
- 1/2 (14 ounce) block extra-firm tofu, cubed
- 2 portobello mushrooms, sliced
- Barbecue sauce
- 1/2 cup trimmed and halved brussels sprouts
- 1 medium sweet potato, cubed
- 4 carrots, peeled and cubed
- Extra-virgin olive oil
- 1/4 cup chickpeas
- 1/2 avocado
- 1/4 cup sliced cucumber
- 2 falafel, cooked according to package directions
- Microgreens
- 2 tablespoons red pepper hummus
- 1/2 tablespoon sesame seeds
- 1 teaspoon liquid aminos
- 1 teaspoon rice vinegar
Method
Step 1
Preheat oven to 400ºF. Line 2 baking sheets with parchment paper.
Step 2
Toss tofu and mushrooms with barbecue sauce to coat. Spread out on one baking sheet. Drizzle remaining vegetables with olive oil and spread on second baking sheet. Bake for 25 minutes.
Step 3
In a large bowl, combine roasted vegetables, tofu, avocado, chickpeas, cucumber, falafel, microgreens, hummus, sesame seeds, liquid aminos, and rice vinegar.