Directions:Step 1:Preheat the oven to 350 F and a lined baking sheet with foil and olive oil to grease.Step 2:Combine butternut squash, radish, tofu, and slices of lemon on a baking sheet. Bake for 40 minutes or until vegetables are fork tender. While the vegetables are roasting, steam the broccoli florets until tender, about 6 minutes.Step 3:Combine cooked ingredients in a bowl on top of rice of your choice, dark leafy greens, quinoa, whatever you have prepped from your meal planning day.Step 4:To serve, add optional garnishes such as sliced avocado, nuts, seeds, fresh cilantro or parsley.Store it:Store leftovers in an airtight glass container for the week to make leftover lunch or dinner bowls by reheating ingredients on the skillet or in the oven until warm.