Buddha Bowl

Buddha bowl:
Tofu:
Drain and press a block or two of firm tofu for 15 minutes. Pat dry and dice. Toss with your favorite dressing (I used @grandandessex balsamic) and lay over a cookie sheet. Sprinkle with salt and pepper. You can also marinate it for an hour or two for more flavor.
Bake at 400 in a single layer for 35-40 minutes tossing the cubes halfway. Remove from the oven and set aside.
Chickpeas:
Drain a can of chick peas and rinse. Toss with 1 tsp of your favorite spice mix, some lemon zest if desired and 1 tbsp oil. Lay over a cookie sheet in a single layer.
Mushrooms:
Slice 1 container of mushrooms and toss with 1 tbsp oil and balsamic vinegar.
Lay in a single layer over a cookie sheet.
Potatoes:
Toss some halved parboiled potatoes or diced sweet potatoes with 1 tbsp oil and some salt. Lay in a single layer on a cookie sheet cut side down.
Bake all at 400 for 20-25 minutes.
To assemble:
Place rice in a bowl with some fresh greens. Top with roasted vegetables and tofu, avocado, nuts and seeds as desired and toss with dressing.