Protein-Packed Vegan Buddha Bowl

1Rinse 2 cups of red lentils (2 cups) in a fine-mesh sieve under cold water until the water runs clear. In a large pot, add the red lentils (2 cups) and cover with water (about 4 cups). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender. Drain any excess water and set aside.

2Preheat the oven to 400°F (200°C). Wash and cube the potatoes (4 medium) into bite-sized pieces. Toss the potatoes (4 medium) with oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 20-25 minutes, or until golden brown and crispy.

3In a medium saucepan, cook 2 cups of rice (2 cups) according to package instructions.

4Cut the tofu block into cubes and pan-fry in a non-stick skillet over medium heat until golden brown on all sides. Season with salt and pepper.

5Steam the broccoli (1 head) until tender but still vibrant green, about 5 minutes.

6Drain and rinse the black beans (1 can).

7Assemble the bowls by dividing the cooked red lentils (2 cups), black beans (1 can), tofu, roasted potatoes (4 medium), steamed broccoli (1 head), and rice (2 cups) among four bowls.

8Season with additional salt and pepper to taste. Serve warm and enjoy!