Ingredients:

3/4 cup uncooked quinoa
3 medium sweet potatoes peeled, cut into 3/4-inch cubes
11/2 pounds Brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
1/2 tsp salt plus additional for cooking the quinoa
1/4 tsp black pepper
1 block extra firm tofu (12 to 14-ounces) removed from packaged and pressed dry
2 small ripe avocados, peeled and sliced

Tahini Dressing:

1/2 cup tahini well stirred
1/4 cup freshly squeezed lemon juice
1 1/2 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh parsley leaves
3/4 tsp salt
1/4 tsp black pepper

INSTRUCTIONS
Preheat oven to 400°F. Cut the Brussels sprouts and sweet potatoes, toss them with olive oil and salt and place them on a baking sheet. Press tofu firmly between paper towels to remove moisture. Cut into 1 1/2–inch cubes. Arrange tofu in a single layer on a baking sheet lined with parchment paper. Bake the tofu until dry and firm, about 20 minutes, and the vegetables until tender, about 25 minutes. Flip the vegetables once halfway through, and rotate the top and bottom rack positions of the baking sheets.

While the tofu and vegetables are roasting, bring 1 1/2 cups of water and 1/2 teaspoon of salt to a boil. Add quinoa, return to boil, cover, then reduce heat and simmer for 15 minutes, until most of the liquid is absorbed. Remove from the heat and let stand for 15 minutes. Fluff with a fork. (Check the package of your quinoa in case the cooking directions are different.)

While the other items are cooking, prepare the dressing. Using a food processor or blender, combine all of the dressing ingredients—tahini, lemon juice, mint, parsley, salt, and pepper—with 1/2 cup water. Blend until smooth.

To assemble the bowls, scoop quinoa into a bowl, then top with the roasted vegetables, dressed tofu, and avocado. Drizzle the dressing over the top as desired.