NUTRITION

SERVINGS

INGREDIENTS

200 grams Extra-Firm Tofu

1 small Sweet Potato

1/3 cup Canned Chickpeas (drained)

1/2 cup Shelled Edamame

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Press the tofu between paper towels or a clean kitchen towel to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a bowl, toss tofu cubes with paprika, garlic powder, salt, and pepper. Lightly drizzle with half of the olive oil to coat.

• 4

  Spread the seasoned tofu on the prepared baking sheet and bake for 25-30 minutes until edges are crispy, flipping halfway through.

• 5

  While tofu bakes, peel (if desired) and cube the sweet potato. Spread on a separate baking tray, toss with a bit of salt, pepper, and the remaining olive oil, and roast in the oven for about 20-25 minutes until tender.

• 6

  For the chickpeas, drain and rinse them well. Optionally, toss with a pinch of paprika, salt, and a tiny drizzle of olive oil, then roast them in the oven for about 15-20 minutes until lightly crispy.

• 7

  Prepare the shelled edamame as per package instructions if using frozen (typically steam or microwave for a few minutes).

• 8

  Assemble the bowl by layering roasted sweet potato, crispy baked tofu, roasted chickpeas, and edamame. Adjust seasonings as needed and serve warm.