vegan macro rice bowls seeds of change

Vegan Rice Bowl with Roasted Veggies & Tofu

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 1x
  • Category: Main dish
  • Method: meal prep, oven
  • Cuisine: vegan, healthy, gluten free


  • 1 20-ounce package cubed butternut squash
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon salt
  • 8 ounces extra firm cubed tofu, drained and patted dry
  • 1 teaspoon maple syrup
  • 1 teaspoon coconut aminos or reduced sodium tamari
  • 1 8.5-ounce package SEEDS OF CHANGE™ Brown Basmati Rice
  • 1/2 ripe avocado, cubed
  • 2 radishes, washed, dried, and sliced thinly
  • 4 green onions, chopped


  1. Preheat your oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  2. Place the butternut squash cubes in a medium bowl and drizzle in the coconut oil and salt. Toss to combine. Pour the squash onto the baking sheet.
  3. Next, place the tofu in the bowl and toss with the maple syrup and coconut aminos. Add the tofu to the baking sheet with the butternut squash.
  4. Place the baking sheet in the oven and roast the squash and tofu for 40-45 minutes, or until the squash has started to brown around the edges. Be careful to not let the tofu burn.
  5. When the squash and tofu are done roasting, transfer them to a glass bowl until you’re ready to assemble the bowls.
  6. For each bowl, add a layer of cooked brown rice and about 1/4 cup each of butternut squash and roasted tofu. Top each bowl with cubed avocado, sliced radishes, and chopped green onions.