When I make these bowls, I generally have meal-prepped the ingredients beforehand, and I highly recommend doing this. Here are the instructions for when you have not meal prepped:
Preheat your oven to 425°F.
Lay the cut up broccoli on a baking tray covered with parchment paper.
Drizzle oil over and toss. Season with salt and pepper.
Roast the broccoli until it is a little charred, about 20 minutes.
Meanwhile, heat a skillet over medium heat and add 2-Tbs oil.
Sauce the pea pods until a little bit softened, about 5 mins.
Remove with a slotted spoon and add the bok choy and the garlic. Season with salt and pepper.
Saute over med-high heat until it begins to char, then add ¼ cup of water, cover, and cook until done, about 5 mins.
Remove with a slotted spoon, and then add the cauliflower rice. Season with salt and pepper. Add scallions. Sauce until only slightly cooked -- be careful not to overcook it; it should be only slightly softened, not mushy.
NOTE: feel free to cook your veggies simultaneously in separate pans.
To assemble your bowl: lay cauliflower rice in the bottom, and then arrange the tofu, beans, bok choy, and broccoli in sections on top.
Top with condiments of choice.
Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/vegan-burrito-bowls/