Equipment
- 2 baking sheets
Ingredients
- 1 small head cauliflower, cut into florets
- 1 lb sweet mini peppers
- 12oz high protein super firm tofu, shredded
- olive oil for drizzling, optional
- 1 tsp salt and pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tsp coriander
- 1 tbsp coconut aminos or soy sauce
- 2 cups cooked basmati rice
- 1 bunch tuscan kale, chopped and massaged with lemon juice
- 1 cup micro greens
- 1 avocado, sliced
- 1 lemon
- hot sauce, such as sriracha (optional)
Method
- Preheat oven to 400 and line two baking sheets with parchment paper. Place the cauliflower on one and peppers on another. Drizzle with olive oil If desired and season peppers with a bit of salt and pepper. Add all spices to a bowl and mix. Sprinkle half on cauliflower and use your hands to coat.
- Add shredded tofu to a bowl and drizzle with coconut aminos or soy sauce. Add remaining seasonings and mix well. Spread on the baking sheet alongside the peppers. Place both baking sheets in the oven to roast for 25 minutes.
- Remove from oven and stir shredded tofu into the cooked rice (optional). Assemble bowls by adding a base of massaged kale, a layer of the rice and tofu combo, top with roasted veggies, add a sprinkle of micro greens, sliced avocado, and a squeeze of lemon. Optional to drizzle with sriracha for extra heat!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
