NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (150g)

250g Extra-Firm Tofu

1/2 cup Chickpeas (82g)

1/2 tbsp Olive Oil

1 tbsp Maple Syrup

1 tsp Cinnamon

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Wash and scrub the sweet potato, then cut it into evenly sized wedges.

• 3

  In a large bowl, toss the sweet potato wedges with 1/2 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon cinnamon, and a pinch of salt and pepper.

• 4

  Place the seasoned wedges on a baking sheet lined with parchment paper, ensuring they are in a single layer.

• 5

  Press the extra-firm tofu to remove excess moisture and cut it into 1-inch cubes. Rinse and drain the chickpeas.

• 6

  In a separate bowl, gently toss the tofu cubes and chickpeas with a light drizzle of olive oil, salt, and pepper.

• 7

  Arrange the tofu and chickpeas on another baking sheet.

• 8

  Roast both trays in the preheated oven. Cook the sweet potato wedges for 25-30 minutes, turning halfway through, until they are tender on the inside and crispy on the edges.

• 9

  Roast the tofu and chickpeas for about 20-25 minutes, stirring once halfway through, until the tofu is golden and the chickpeas are slightly crispy.

• 10

  Once cooked, remove from the oven and serve the crispy roasted sweet potato wedges alongside the protein-packed tofu and chickpea mix.

• 11

  Optionally, drizzle a little extra maple syrup over the tofu-chickpea mix before serving for an extra touch of sweetness.