NUTRITION

SERVINGS

INGREDIENTS

300g Extra Firm Tofu

1 medium Sweet Potato

1/2 cup Canned Chickpeas

1 tsp Olive Oil

1 cup Kale

1/2 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Cumin

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Press the tofu gently with a paper towel to remove excess moisture, then cut it into 1-inch cubes. In a bowl, toss the tofu cubes with half of the olive oil, paprika, garlic powder, cumin, salt, and pepper.

• 3

  Peel and cube the sweet potato into bite-sized pieces. Toss them with the remaining olive oil, salt, and pepper.

• 4

  Spread the tofu and sweet potato cubes separately on the baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until the tofu is crispy and the sweet potatoes are tender and slightly caramelized.

• 5

  While the tofu and sweet potato roast, drain and rinse the chickpeas. Optionally, you can season them lightly with salt and a pinch of paprika.

• 6

  Prepare the kale by washing and drying it. Massage the kale with a little bit of olive oil and salt to soften the leaves.

• 7

  To assemble the bowl, layer the massaged kale at the bottom, then add the roasted sweet potato cubes, tofu, and chickpeas on top.

• 8

  Serve warm, enjoying the contrast of crispy tofu, tender sweet potato, and fresh kale.