• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

First prep the sweet potatoes

• Wash them well, and cut off any aging or brown spots. Keep the peel on and first slice them into rounds, and then cut those rounds into about 1/2 inch pieces. Spray them with a little bit of oil, and add salt and pepper. Use your hands to coat them all well, and place them in the oven on a parchment paper lined cooking tray. Don’t let them overcrowd the tray, otherwise they will steam and not brown. They will need about 30 minutes to cook.

Next prepare the tofu

• In another baking pan that can hold some liquid, add the tamari, sesame oil (if using), ginger, and garlic. Mix everything together. Then get to cutting the tofu. No need to drain it, just pat it dry and cut it into slices, batons, then cubes. It will need about 20-25 minutes in the oven. Keep an eye on the liquid so it doesn’t burn (top rack works well for this).

Lastly, tend to the broccoli

• Cut the head of broccoli into almost 2 inch florets, making sure one side of the floret has a flat cut side that can brown. Spray the broccoli with a little bit of oil, a pinch of salt, and then add it to the tray of sweet potatoes. Make sure they are all in one layer and not crowded, otherwise they’ll steam and not brown. If you need to use another tray, feel free. These will need about 20 minutes to cook.

Put it all together

• After 30 minutes, pierce the sweet potatoes to see if a knife enters in easily. Check on the underside of the broccoli to make sure they’re brown. The tofu should have absorbed all of the liquid.
• Weigh out your portion of grain, veggie and protein, and save the rest for another breakfast (all you need to do is heat it up!) Drizzle the broccoli with lemon, add some chili flakes to the tofu, and serve.