preheat the oven: preheat your oven to 400 degrees fahrenheit (200 degrees celsius).

prepare vegetables and tofu: peel and cube the purple sweet potatoes. press the tofu to remove excess water and cut it into cubes. clean and slice the cremini mushrooms. trim the woody ends of the asparagus.

roast vegetables and tofu: place the sweet potato cubes, tofu cubes, sliced mushrooms, and asparagus on a baking sheet. drizzle with avocado oil and season with salt and pepper. toss the vegetables and tofu to ensure even coating. roast in the preheated oven for approximately 25 minutes or until the vegetables are tender and lightly browned.

prepare bowl: in a large salad bowl, combine the roasted sweet potatoes, tofu, mushrooms, and asparagus.

add nuts and hemp seeds: sprinkle 1 cup of toasted nuts and 1/4 cup of hemp seeds over the roasted vegetables and tofu.

prepare dressing: in a small bowl, whisk together fresh orange juice, miso paste, hummus, peanut butter, garlic powder, onion powder, sea salt, and pepper until well combined

assemble bowl: pour the prepared dressing over the roasted vegetables, tofu, nuts, and hemp seeds. gently toss the salad until all the ingredients are evenly coated with the dressing and enjoy!