Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself



  • 1 pound Brussels sprouts, halved 
  • 2 cups sweet potatoes, cubed 
  • 2 cups beets, sliced 
  • Olive oil, to taste 
  • Salt, to taste 
  • Pepper, to taste 
  • 1 tablespoon garlic powder 
  • 1 8-ounce block extra firm tofu 
  • 3 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 1 tablespoon rice vinegar 
  • ½ cucumber, diced 
  • 3-4 radishes, sliced
  • 1-2 avocados, sliced
  • 3 cups jasmine rice, cooked


  • ½ cup peanut butter 
  • ½ cup Califia Farms Original Oatmilk ¼ cup soy sauce 
  • 2 tablespoons sesame oil 
  • 1 thumb ginger, grated 
  • Salt, to taste 
  • Black sesame seeds, optional 


  1. Preheat oven to 400°F. 
  2. Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes. 
  3. While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes. 
  4. In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste. 
  5. Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!