For the tofu: Preheat the oven to 425F/218C. Line a baking sheet with parchment paper
Chop the tofu* in small cubes. In a bowl, combine the cubed tofu with the lemon juice, garlic powder, soy sauce, oregano, onion powder, thyme, dill and pepper. Mix and set aside 10 minutes to marinate. Then transfer to the lined baking sheet, make sure to spread evenly. Bake for 25 minutes, mixing halfway through.
*If not using tofu, use the same spice mix on the yams instead.
Cook the quinoa according to package instructions.
Wash, peel, and finely cube the yam. Line a baking sheet with parchment paper, spread the chopped yams onto the sheet, and bake for 17-20 minutes at 425F.
Wash, and chop the bell pepper. Preheat a non-stick frying pan over medium heat. Sauté the chopped pepper. Monitor the heat and mix often. In the meantime, wash and chop the kale. Transfer to the frying pan, and add 1 tbsp of water to the pan to steam the kale. When the kale is looking vibrant green and wilted, it’s ready.
Drain and rinse the black beans.
Wash and chop the tomato.
To serve, assemble the components together in a bowl.
When ready to serve, slice open the avocado. Remove the pit and and slice.