NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (114g)

1/2 cup cooked Quinoa (92g)

1/2 cup Chickpeas (82g)

150g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 pinch Salt

1 pinch Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel (if desired) and cut the sweet potato into 1-inch cubes. Toss with a drizzle of olive oil, smoked paprika, salt, and pepper on a baking sheet.

• 3

  Rinse and drain chickpeas. Pat them dry with paper towels. Toss the chickpeas lightly with olive oil, smoked paprika, salt, and pepper.

• 4

  Place the sweet potato cubes in the oven and roast for about 25-30 minutes until tender and slightly caramelized. Add the chickpeas to the baking sheet during the last 15 minutes to achieve a crispy texture.

• 5

  While the vegetables are roasting, press the tofu gently to remove excess moisture, then cut into small cubes. Sauté tofu in a non-stick pan over medium heat for about 5-7 minutes until lightly golden on all sides.

• 6

  Prepare quinoa as per package instructions if not pre-cooked.

• 7

  For the edamame, if using frozen, steam or microwave until warmed through, approximately 3-4 minutes.

• 8

  Assemble the bowl by layering the cooked quinoa as a base, then topping with roasted sweet potato, crispy chickpeas, sautéed tofu, and edamame.

• 9

  Drizzle with extra olive oil or your favorite dressing if desired, and serve warm.