Savory Sweet Potato, Tofu, and Broccoli Bowls

1. Preheat oven to 400 degrees Fahrenheit. Wash hands with soap and water. 
    
2. In a large bowl, combine sweet potato, tofu, cumin, chili powder, black pepper, and one teaspoon of canola oil. Place the potato-tofu mixture on parchment paper or an aluminum foil-covered sheet pan and bake for 30 minutes or until they are soft.
    
3. Cook quinoa according to the manufacturer's instructions. Once quinoa is cooked, add sesame oil and soy sauce. Tip: For an electric pressure cooker, combine the vegetable broth and quinoa, place the lid on, ensure the pressure cooker is on seal, and cook for 1 minute. Allow to release naturally. This process takes about 30 minutes in total. 
    
4. In a separate bowl, combine the broccoli, shallot, 1 teaspoon canola oil, and garlic powder. Place the broccoli on a parchment- or aluminum-foil-covered sheet pan and bake for 10-15 minutes, or until the florets are browned and crisp around the edges.
    
5. In four separate bowls, divide quinoa, sweet potatoes  tofu mixture, and broccoli. Top with a sprinkle of feta or bleu cheese for extra flavor. Enjoy! 

Store in an airtight container and refrigerate for up to four days.