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.

South of the Border Buddha Bowl

Serves 2

Active Time: 25 minutes

Total Time: 35 minutes

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

1/2 teaspoon chili powder

1 medium red bell pepper, cut into 1/2-inch strips

1/2 medium red onion, cut into 1/2-inch wedges

1/2 avocado

1/3 cup water

1/4 cup packed cilantro leaves, plus more for garnish

2 tablespoons lime juice

1/2 teaspoon ground coriander

1/4 teaspoon salt

1 cup cooked brown rice

1/2 cup chopped romaine lettuce

6 cherry tomatoes, halved

2 tablespoons toasted pumpkin seeds

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 1/2 cup rice in each of two shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.

Recipe nutrition per serving: 726 Calories, Total Fat: 54 g, Saturated Fat: 8 g, Carbohydrates: 45 g, Fiber: 9 g, Total Sugars: 7 g, Protein: 18 g, Sodium: 618 mg, Potassium: 936 mg, Iron: 4 mg, Folate: 135 mcg, Calcium: 271 mg, Vitamin A: 3751 IU, Vitamin C: 96 mg

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