Chipotle Almond Grain Bowl

Preheat oven to 400°F.

Toss broccoli and bell pepper with olive oil.

Roast vegetables for 15 minutes until slightly charred.

Sauté tofu in a skillet until golden on all sides.

Mix chipotle peppers, soy sauce, and honey.

Pour sauce over tofu and simmer until glazed.

Warm cooked quinoa if needed.

Assemble bowls with quinoa as the base.

Top with vegetables, glazed tofu, and avocado.

Sprinkle with toasted almonds and serve.