Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
Rinse rice thoroughly in a colander. Add all of the ingredients into a rice cooker and cook until done. While the rice is cooking, you can begin prepping your other ingredients.
Peel and cut the butternut squash and tofu into bite-sized pieces. Transfer tofu to a bowl and toss with avocado oil, tamari, rice vinegar, and black pepper. Transfer to a parchment-lined baking sheet, leaving some space for the squash. Next, place butternut squash chunks into the same bowl as the tofu. Toss with avocado oil, salt, and pepper. Transfer to the baking sheet with the tofu. Place into the oven and bake for 30 minutes.
Now for the dressing. For a super creamy smooth texture, use a small blender to mix everything nicely. If you don’t have a blender, place all dressing ingredients into a jar with a lid and shake.
For the chickpeas, toss them with some salt and pepper in a small bowl. For the cabbage, sprinkle on some salt, pepper, and rice vinegar.
Add everything equally to your containers. When you’re ready to eat, dump one of the meals into a skillet and roast at 375 degrees F for 15-20 minutes, until thoroughly heated and the chickpeas begin to toast. Drizzle with desired amount of dressing and enjoy!