Miso Tofu & Lentil Energy Bowl

Directions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with foil.
2. Wash sweet potatoes and prick all over with a fork. Place on one side of prepared baking sheet. Roast for 35 minutes.
3. To make dressing, whisk miso and vinegar together in a small bowl. Gradually whisk in oil, then water until smooth.
4. Pat tofu dry with paper towels then combine with about one-third of miso dressing in a medium bowl. After sweet potatoes have cooked, add tofu to the baking sheet and spread into an even layer. Bake for 15-20 minutes or until tofu is sizzling and sweet potatoes are very tender. Slice sweet potatoes into thick rounds.
5. Divide lentils and rice among four shallow bowls. Top each bowl with sliced sweet potato, tofu, edamame, and avocado. Drizzle with remaining miso dressing. Add a few pieces of crumbled seaweed snacks to each bowl. This dish can be served hot or cold.