Nourishing Vegan Buddha Bowl

Rice, and quinoa:

1. Cook the  rice according to package directions.
2. Cook quinoa according to package instructions. (Cook quinoa in vegetable broth for added flavour)

Directions:

1. Preheat the oven to 200 degrees C (400 degrees F).
2. Place the tofu  in a large bowl and toss with olive oil, salt, and pepper.
3.  Spread the tofu in an even layer on a rimmed baking sheet lined with parchment paper, and bake until crispy, about 20  minutes.
4. When tofu is ready, coat evenly with pesto and parsley.
5. Sauté cabbage, carrot, and kale until tender. season with salt and pepper.
6. Cut cherry tomatoes in half.
7. Slice avocado.
8. Using a purple cabbage leaf bowl. Fill half the bowl with the rice, and quiona. Top with the cabbage, carrot, kale, tofu, tomatoes, and avocado slices.
9. Dress the bowl with Yeshi Mild Chili dressing, and enjoy!