Low FODMAP Rice Bowl with Lemon Tahini Sauce

Preheat oven to 425.
Cook the rice according to package instructions. (Generally 1 cup rice, rinsed, to 2 cups water brought to a boil. Add a lid and simmer on low/medium for 40 minutes)
While the rice is cooking, place the chopped parsnips, carrots, and broccoli heads onto a baking sheet lined with parchment paper. Sprinkle the veggies with 1 1/2 tablespoons of avocado oil and then the salt and pepper. Bake for 25-30 minutes or until the parsnip is fork-tender.
While your vegetables are roasting, heat a large skillet over medium heat. Add the tofu, leaving room between each piece. Sprinkle it with salt. Let them sit for about 6 to 7 minutes, undisturbed. Once the underside starts to get golden brown, turn each piece and cook for another 3 minutes. When you flip the tofu, toss in the greens and cover the pan. sauté the leafy green of choice for 2 to 4 minutes on top of the tofu. They will wilt nicely in the heat.
In a medium mixing bowl, use a whisk to combine the tahini, lemon juice, oil, water, and salt. Add more water 1 tablespoon at a time if needed to reach pouring consistency.
Assemble bowls with the rice as the base, sautéed leafy greens and tofu, parsnip, carrots, broccoli. Top with the lemon tahini sauce. Add 1 tablespoon of pumpkin seeds and cilantro if you'd like.