Chimichurri Tofu & Spinach Grain Bowls

• Toss sweet potatoes and onion on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until golden brown and crispy, 3-5 minutes per side. TIP: Tofu can burn easily if your pan is too dry. Add another drizzle of oil as needed! • Turn off heat; transfer to a paper towel-lined plate.

• While tofu cooks, in a small bowl, combine mayonnaise, half the chimichurri, and as much lemon zest as you like.

• Massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1 1⁄2-2 minutes. • In a medium bowl, toss together grain blend, spinach, remaining chimichurri, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.