A healthy and satisfying vegan lunch for one, featuring roasted butternut squash, broccoli, peppers and onions with simple brown rice, lime-marinated tofu and creamy cashew tahini sauce.
Arrange rice, veggies and tofu in a bowl or 4-cup sealable container. Sprinkle with scallions and cilantro. When ready to serve, top with cashew sauce.
To make ahead: Drizzle sauce over Buddha bowl just before serving.
2 1/2 medium-fat protein, 2 fat, 2 starch, 1 vegetable
This is a lunch I get really excited for! I'll make a few servings of this recipe on a Sunday to have for lunch throughout the week.