Don’t get me wrong, I love a good salad but on cold days in the fall and winter I am looking for something a bit more hearty & warm for lunch. These nourish bowls are the perfect fix! This recipe is great because you can use any vegetables on hand (personally in the fall I love to buy extra brussel sprouts to make honey roasted brussel sprouts) and I always have a block of tofu either in the fridge or freezer. This comes together in an hour and is perfect for a weekly lunch meal prep!

4 Servings / 20 mins prep time / 1 hr total time 

Ingredients

BBQ tofu

       1 package of tofu, pressed and cubed

       1 tsp corn starch

       ¼ cup bbq sauce of your choice

Roasted Veggies

       1 sweet potato, cubed

       1 red bell pepper, cut into bite size pieces

       1 zucchini, cubed

       ½ tbsp olive oil

       ½ tsp garlic powder

       ½ tsp onion powder

       ½ tsp salt

       ¼ tsp pepper

Honey roasted Brussel sprouts

       1 cup of Brussel sprouts, cut into bite size pieces

       ½ tbsp olive oil

       ½ tbsp honey

       ½ tsp salt

2 cups cooked rice (can cook during the cooking of the veggies and tofu, just follow rice package directions)

1 cup edamame, cooked

¼ cucumber, diced

¼ cup Chipotle sauce, store bought or your favourite homemade recipe

Directions

Pre-heat oven to 375 °F.

Prep your tofu by combining the tofu with the corn starch. Once the corn starch is evenly distributed add the bbq sauce and mix until evenly coated.

Get a baking sheet lined with parchment paper and add the tofu, so it’s all in one layer.

In a bowl combine your veggies (zucchini, red pepper, sweet potato) with olive oil, garlic powder, onion powder, salt and pepper. Mix until evenly coated. Get a second baking sheet and place veggies on half the sheet.

Using the same bowl as the roasted veggies add you Brussel sprouts and a bit of olive oil and salt. Give it a mix to combine and add it to the other half of the baking sheet with the roasted veggies.

Cook 35 minutes (during this time you can make your rice and edamame), or until the veggies are fork tender. As your veggies are cooling, add the honey to your Brussel sprouts and mix until the honey is evenly coated.

Assemble your bowls. Start with filling a bowl with rice. Then add your roasted veggies, Brussel sprouts, edamame, cucumber around the sides of the bowl. Put the tofu in the middle of the bowl. Top with chipotle sauce and enjoy!