Sweet Potato and Crispy Tofu Bowl with Peanut Sauce

1. Put 2 to 4 scrubbed sweet potatoes in the oven at 400 degrees Fahrenheit and bake until soft.

2. On a separate tray or the same tray, arrange frozen or fresh broccoli florets. Season generously with salt, pepper, garlic powder, and optional spices such as cumin, chili powder, curry powder, or Italian seasoning. Drizzle with a bit of oil and toss. Cover with foil most of the time to help steam, then remove foil to let any excess water evaporate when nearly tender.

3. Put quinoa on the stove to cook according to package directions using about 1.5 cups dry quinoa.

4. Put corn on the stove to cook using about 12 to 16 ounces.

5. Chop 1 red onion.

6. Drain and press 2 14-ounce blocks of tofu with towels to remove water. Slice it up and season with salt and garlic powder. Drizzle with a bit of oil and cook in a grill pan or skillet until browned on a few sides and slightly crispy.

7. Drain and rinse 2 cans of beans or prepare equivalent cooked beans from dry.

Peanut sauce

1. Whisk together 1/4 cup smooth natural peanut butter, 1/4 cup water, 1 tablespoon low-sodium soy sauce, 1 teaspoon rice vinegar, 2 tablespoons chili garlic sauce, 1/8 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 2 tablespoons agave.

Assembly

1. Assemble the bowl by combining the baked sweet potatoes, cooked broccoli, quinoa, corn, chopped red onion, crispy tofu, and beans. Drizzle with peanut sauce and serve with fresh herbs and lemon or lime juice.