Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 200°C (395°F) and line a large baking sheet with parchment paper.
- Drain and press the tofu to remove moisture, then crumble into pieces and spread on one side of the baking sheet.
- Slice the bell peppers and onion, arrange on the other half of the baking sheet, drizzle with olive oil, and sprinkle with cumin and smoked paprika.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Prepare the Mexican spicy rice according to package instructions and keep warm.
- If using, whip up the creamy salsa dressing now.
- Assemble the bowl: layer spicy rice, crispy tofu, roasted vegetables, sweet corn, black beans, lettuce, avocado, and pico de gallo.
- Drizzle with the creamy salsa dressing and add any extra toppings as desired before serving.
Nutrition
Notes
Great for meal prep, can store components separately in the fridge for 3-5 days or freeze for longer storage. Reheat in the oven for best results.
