NUTRITION

SERVINGS

INGREDIENTS

2 cups chopped Kale

1 medium Sweet Potato

150 grams Firm Tofu

1 cup Roasted Chickpeas

1 teaspoon Olive Oil

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash and thoroughly dry the kale, then tear it into bite-sized pieces and place in a large bowl.

• 3

  Peel the sweet potato and cut it into small cubes. Toss with a bit of olive oil, salt, and pepper, then spread on a baking sheet.

• 4

  Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and lightly crispy.

• 5

  Meanwhile, drain the tofu and press out any excess moisture. Cut the tofu into small cubes. In a separate bowl, season with salt, pepper, and a touch of garlic powder.

• 6

  Add the tofu cubes and roasted chickpeas to the kale in the bowl. Mince the garlic clove finely and sprinkle it over the mixture.

• 7

  Drizzle with the remaining olive oil (if any) and gently toss all ingredients together.

• 8

  Once the sweet potato is done, add it to the mix and give the dish one last gentle toss.

• 9

  Serve immediately while warm for a crispy, savory meal that balances textures and flavors.