Vegan Buddha Bowl with Tofu

I made a few adjustments that I’m very happy with: I used two sweet potatoes rather than just a half. I added sliced red bell pepper. I added sriracha to the peanut sauce. I used brown rice. I cranked the temp up to 400 halfway through because I like my tofu crispy. I was able to split this in two and use it as a meal prep!

really really tasty. mash the avocado into the sauce/dressing if you aren't a fan of acidity--it'll look terrible, but it will taste great.