Roasted Sweet Potato & Crispy Tofu Hummus Bowls

1. Start with the roasted veggies: toss sweet potatoes and zucchini in olive oil and spices. Roast for 30-35 minutes at 375F.
2. While veggies are roasting, dice the tofu and toss it with olive oil, spices, miso paste, and coconut aminos. Roast it for 30-35 minutes at 375F as well.
3. Next, make the classic hummus dressing: mix a generous amount of hummus with enough water to thin it to your desired consistency.
4. For steamed veggies: steam cauliflower and broccoli in the microwave with some spices. Steam broccoli for 2 minutes and 30 seconds, and cauliflower for 4 minutes.
5. Steam the kale base in the microwave for about 1 minute and 30 seconds, being careful not to overcook it or it will dry out.
6. Once the roasted veggies are done, assemble your bowl with the steamed kale base, steamed broccoli, steamed cauliflower, roasted zucchini, roasted sweet potatoes, hummus dressing, and feta cheese. You can always use vegan feta or omit it altogether if you don’t eat dairy.