Fresh, Colorful Bowl

1. **Prepare Roasted Tofu:** Press excess water from the extra firm tofu and cut into desired shapes. In a bowl, add the cut tofu along with 3 tablespoons of cornstarch and evenly coat each piece. Add more cornstarch if needed for full coverage. Place the coated tofu on a lightly oiled or nonstick baking tray.
2. **Prepare Roasted Japanese Sweet Potato:** Slice or dice the 2 Japanese potatoes. Toss them with 1 tablespoon of avocado oil and place them on a separate baking tray.
3. **Roast Tofu and Sweet Potatoes:** Bake both the prepared tofu and sweet potatoes at 425°F (220°C) for 30-40 minutes. Flip the sweet potatoes halfway through the cooking time.
4. **Prepare Pink Chickpea Salad:** Begin by boiling the 1/2 head of purple cauliflower until just before tender (approximately 4 minutes in a rolling boil). Drain the cauliflower and set aside. Chop all the fresh herbs (mint, cilantro, curly parsley, dill) and add them to a bowl. To the bowl, add the drained chickpeas, chopped purple cauliflower, chopped green onion, salt to taste, 0.25 cup olive oil, and 2 tablespoons red wine vinegar. Top with the juice from 1 large lemon and add more salt if needed. Mix well until the cauliflower turns bright pink. Store this salad in the fridge for up to 4 days.
5. **Prepare Sautéed Veggies:** Dice or slice the 1/2 orange bell pepper, 1/2 red bell pepper, 1 small zucchini, 1/4 large red onion, and chop the 4 cloves of garlic. Heat 1 tablespoon of avocado oil in a pan. Once heated, add the diced/sliced vegetables and chopped garlic to the pan. Sauté for about 8 minutes over medium-high heat, mixing sparingly, until the vegetables are nicely charred.
6. **Assemble the Bowl:** Once the tofu is roasted, transfer it to a bowl and coat with 0.5 cup of your marinade of choice. Combine all prepared components (roasted sweet potatoes, marinated tofu, pink chickpea salad, sautéed veggies) in a large bowl. Top with fresh jalapeño and mashed avocado. Serve and enjoy!