For the rice: In a pot, heat the olive oil on high.
Add all the rice, salt and pepper to the hot oil and mix.
Add boiling water to the pot and cook on low for around 35 minutes or until rice is fully cooked.
For the roasted sweet potatoes: Heat the oven to 180°C / 350°F with the fan.
Place the cut sweet potatoes on a baking pan lined with baking paper.
Drizzle the oil, salt and pepper and mix the sweet potatoes until they are covered with oil and spices.
Roast the sweet potatoes for 30 minutes in the oven.
For the tofu: follow the instructions of my tofu spring rolls recipe.
In a small bowl, mix all the dressing ingredients.
In a serving bowl, place the rice. Near it, arrange the roasted sweet potatoes, baby spinach leaves, red bell pepper and tofu.
Drizzle the dressing and sprinkle sesame seeds
Dig in and enjoy!