Tofu & Roasted Vegetable Grain Bowl With Pumpkin Seeds

© Dotdash Meredith. All rights reserved. Used with permission.

Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch.

Prep/Cook Time: 35 Minutes, Servings: 2

Ingredients

• 8 ounces extra-firm tofu, cut into 1-inch cubes
• 5 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
• 1 tablespoon reduced-sodium tamari
• ½ teaspoon chili powder
• 1 medium red bell pepper, cut into ½-inch strips
• ½ medium red onion, cut into ½-inch wedges
• ½ avocado
• ⅓ cup water
• ¼ cup packed cilantro leaves, plus more for garnish
• 2 tablespoons lime juice
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• 1 cup cooked brown rice
• ½ cup chopped romaine lettuce
• 6 cherry tomatoes, halved
• 2 tablespoons toasted pumpkin seeds

Directions

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Toss tofu, 1 tablespoon oil, tamari and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.
3. Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.
4. Place ½ cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.

Nutritional Information

Per Serving: 727 Calories, Total Fat: 55 g, Saturated Fat: 8 g, Carbohydrates: 45 g, Fiber: 10 g, Total Sugars: 7 g, Protein: 19 g, Sodium: 619 mg, Potassium: 937 mg, Iron: 4 mg, Folate: 135 mcg, Calcium: 271 mg, Vitamin A: 3752 IU, Vitamin C: 96 mg