NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted Chickpeas

1 medium Sweet Potato

200 grams Firm Tofu

1 cup Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Drain and rinse the chickpeas. Pat dry with a paper towel. In a bowl, toss chickpeas with cumin, smoked paprika, salt, and pepper, and a drizzle of olive oil.

• 3

  Cut the sweet potato into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper.

• 4

  Spread the chickpeas and sweet potato cubes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, stirring halfway, until the chickpeas are crispy and the sweet potatoes are tender.

• 5

  While the chickpeas and sweet potatoes are roasting, cut the tofu into bite-sized cubes. Optionally, you can pan-sear the tofu in a non-stick skillet over medium heat for 3-4 minutes per side with a dash of salt to give it a slight golden crust.

• 6

  Once roasted, assemble your bowl by layering fresh spinach, toasted chickpeas, roasted sweet potato cubes, and tofu.

• 7

  Drizzle with lemon juice and an extra light drizzle of olive oil if desired, then toss gently to combine.

• 8

  Serve warm and enjoy your nutrient-packed, flavor-rich power bowl.