Rainbow Vegetable Bowls

Peel the navel orange, juice one half, and dice the remaining half. Peel and mince the garlic. Add orange juice, minced garlic, Dijon mustard, just 2 tbsp balsamic vinegar, 2 tbsp olive oil, and a pinch of salt and pepper to a medium bowl and whisk the orange balsamic vinaigrette.

Drain and rinse the sweet corn. Place a large skillet over medium-high heat. Once hot, add sweet corn and cook until browned in places, 4 to 6 minutes. Transfer charred corn to a plate. Peel carrot, and continue to peel lengthwise to create ribbons. Thinly slice the cucumber. TIPS: If the corn begins to pop during cooking, cover with a lid. We will use this skillet again in the next step.

Drain the tofu, pat dry, and cut into 1 inch cubes. Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add cubed tofu and a pinch of salt and cook, tossing occasionally, until tofu is browned in places, 5 to 6 minutes. Add the remaining balsamic vinegar and Bali BBQ sauce to the tofu and cook until sticky and browned, 2 to 3 minutes.

Add carrot ribbons, baby arugula, and just half of the orange balsamic vinaigrette to a large bowl, and toss. Halve the avocado, remove the pit, and dice the flesh.

Divide the arugula salad between large bowls. Top with remaining diced orange, charred corn, sliced cucumber, and BBQ tofu. Drizzle rainbow vegetable bowls with remaining orange balsamic vinaigrette and top with diced avocado and crispy onions. Enjoy!