Tofu Sweet Potato Buddha Bowl

Cube three medium sized sweet potatoes. Mix together with 1 tablespoon of cumin, salt and pepper and 2 tablespoons of avocado oil (or grapeseed or olive oil).
Spread out on a baking sheet covered with foil. Bake for 30 minutes at 450 F. Stir after 15 minutes.

Mix 1/2 cup of tahini, 4 tablespoons of lemon juice and 2 tablespoons of soya sauce, 1 teaspoon of maple syrup and salt and pepper together for the dressing.

Prepare vegetables by slicing 1/2 red pepper, 1 red onion, rinse 1 cup of snow peas and julienne 2 carrots.
Stir fry in 1 tablespoon of avocado oil (olive or grapeseed oil) starting with onion, adding carrots (for 5 minutes) and then add snow peas and red pepper for an additional 3-5 minutes. Season with salt and pepper.

Cube 2 packages of firm tofu. Add 2 tablespoons of cornstarch, 1 teaspoon of ginger, 1 teaspoon of tumeric, 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder and 1/2 teaspoon of salt – mix with a spatula to coat. Add 4 tablespoons of olive oil and stir to coat. Spread out on greased trays and bake in 400 F oven or air fryer at 400 F for 30 minutes (flip trays every 10 minutes in the air fryer).

Place a portion of everything in a bowl and drizzle with tahini dressing. Enjoy a completely vegan dinner!!