Rinse the rice and start cooking it in an instant pot. Alternatively, you can cook it in a pot on the stove with a ratio of 1:1 ¾ cups rice to water. Then, preheat your oven to 350°F, and line two baking pans with parchment paper.
Lightly coat sweet potatoes with oil of choice, 1 tsp garlic powder, sea salt, and pepper. Spread evenly on a parchment-lined pan, and bake for 25-30 minutes, mixing halfway.
In a large bowl, coat tofu cubes with the rest of the garlic powder, nutritional yeast, liquid aminos, salt, and pepper to taste. Spread evenly on the second baking pan, and cook for 25-30 minutes at 350°F, turning halfway.
Heat ½ tbsp of oil in a pan on low, and cook the green peas until heated through about 3-5 minutes. Season with a pinch more garlic powder, salt, and pepper.
In the meantime, cut up the rest of your fresh vegetables and set them aside.
Once the rice, sweet potatoes, and tofu are done, start assembling the bowls. Begin with a layer of brown rice, then spinach, tofu cubes, sweet potatoes, and the rest of the vegetables. Garnish with red onion slices, lime juice, avocado slices, and dressing.