Preheat oven to 425 degrees F. Line baking sheet with parchment paper or silicone baking mat. Arrange diced potatoes on baking sheet and toss with olive oil and salt to coat. Roast for 30 minutes, stirring halfway, or until tender and golden at the edges.

In medium nonstick skillet, heat olive oil over medium heat. Add tofu, za’atar seasoning and salt. Stir to coat. Cook for 8-9 minutes, stirring occasionally, or until crisp and golden on most sides.

In food processor fitted with an “S” blade, add cilantro, mint, garlic and lime juice. Process until finely chopped.

Use rubber spatula to spoon yogurt into small bowl. Add herb mixture, salt, coriander and black pepper and gently stir until completely combined. Season to taste with additional salt and pepper, if needed.

Fill four individual serving bowls with approximately ¾ cup cooked rice. Divide roasted sweet potatoes and tofu evenly among the bowls.

Drizzle each bowl with cilantro mint yogurt, and sprinkle pomegranate arils and sesame seeds evenly on top. Season to taste with additional salt and pepper, if desired. Serve immediately.