In this recipe, a zippy dressing transforms a simple veggie bowl into something splendid. The bowl is a super healthy, no-brainer combo of crispy fried tofu and roasted veggies — sweet potatoes, broccoli, bell peppers, and onion — on a bed of toasty wild rice. A drizzle of tangy garlic-mustard vinaigrette adds an irresistible creaminess and makes the veggies more vivid and sweet, the tofu more nutty.

We used Thrive Culinary Algae Oil to roast the vegetables and emulsify the dressing. We like to cook with it because it’s light and almost flavorless — plus, it can take the high temps like a champ. It’s also high in the good fats and super low in saturated fats. (Just .5 grams per serving!)

Once you’ve got the dressing, you can do almost anything with the bowl: Mix up the veggies based on what’s in your fridge and what your family/roomie/S.O. likes to eat. Spice it up with a few raw radishes or pickled onions. Swap out the wild rice for ancient grains. Not into the tofu? Nix it. The world is your bowl.

Our tip: Make a giant veggie bowl on Sunday and divide it into to-go containers for the week. You can take a little jar of the dressing with you to work. That’s some lunch plan!