Preheat the oven to 425F. Line a baking sheet with parchment paper or a silicone baking mat. Using a clean kitchen towel, slightly press the tofu to get rid of excess liquid, then slice it. Transfer to a plate or shallow bowl. Brush the tofu slices with balsamic vinegar, and season with nutritional yeast, garlic powder, salt and pepper. Transfer to the lined baking sheet, and bake for 20-23 minutes. Flip halfway through.
Cook the rice according to package directions.
Rinse the chickpeas and black beans and set aside.
Preheat the oven. Line a baking sheet with parchment paper or a silicone baking mat. Wash and peel the sweet potato. Slice into batonnêts (fry shape) or cube it, as desired. Transfer to the lined baking sheet and bake for about 15 minutes or so, depending.
Wash, peel and slice the carrots. Steam until vibrant and tender. Wash, chop and the broccoli. Steam until vibrant green and slightly tender. Do not overcook it, especially for meal prep, as you will heat it up again and it will continue to cook.
Lightly steam the spinach until wilted. Season with salt and pepper before serving.
Assemble the prepared components to serve.
Top with pumpkin seeds and hemp seeds.