NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

1/2 cup Cooked Quinoa

1 cup Crispy Chickpeas

125g Grilled Extra-Firm Tofu

1 cup Fresh Spinach

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Peel (if desired) and cube the sweet potato into bite-sized pieces, then toss with half the olive oil, smoked paprika, garlic powder, salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast in the oven for about 25-30 minutes until tender and lightly caramelized, stirring halfway through.

• 4

  While the sweet potatoes roast, prepare quinoa according to package instructions. Usually, bring water to a boil, add quinoa, cover, and simmer for about 15 minutes. Fluff with a fork when done.

• 5

  For the crispy chickpeas, rinse and drain canned chickpeas (or use pre-cooked chickpeas), pat dry, and toss with a little olive oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for 20-25 minutes until crisp, shaking the pan occasionally.

• 6

  Slice the extra-firm tofu into cubes or strips. Grill in a non-stick pan over medium heat with a slight brush of olive oil for about 4-5 minutes per side until golden and firm.

• 7

  Assemble the bowl by layering the fresh spinach at the base. Add the cooked quinoa, roasted sweet potatoes, crispy chickpeas, and grilled tofu on top.

• 8

  Drizzle with any remaining olive oil and season with additional salt and pepper if desired before serving.