South of the Border Buddha Bowl

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.

Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.

Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.