Ingredients:

  • 1 cup brown rice
  • 2 cups water
  • 14 oz extra-firm tofu, pressed and cubed
  • 15 oz chickpeas, drained and patted dry
  • 2 cups broccoli florets
  • 1 large carrot, sliced into rounds
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp soy sauce
  • 3 tbsp warm water

Instructions:

  1. Rinse the brown rice under cold water until clear. Combine rice and water or vegetable broth in a pot, bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed (approximately 40-45 minutes). Let sit covered for 5 minutes before fluffing with a fork.
  2. Preheat oven to 400°F (200°C). On a large sheet pan, toss cubed tofu, chickpeas, broccoli, and carrots with avocado oil, garlic powder, smoked paprika, and salt.
  3. Spread ingredients in a single layer and roast for 25-30 minutes, tossing halfway through, until tofu edges are golden-brown and broccoli is charred.
  4. Whisk together tahini, lemon juice, maple syrup, soy sauce, and warm water in a jar until smooth.
  5. Divide the cooked rice into four bowls and top with equal portions of the roasted power mix and lemon-tahini dressing.