NUTRITION

SERVINGS

INGREDIENTS

120g Cooked Chickpeas

150g Sweet Potato

200g Firm Tofu

1 cup Baby Spinach (30g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 Garlic clove (3g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the sweet potato into 1-inch cubes. Press the tofu to remove excess moisture and then cube it similarly.

• 3

  In a bowl, toss the chickpeas, sweet potato, and tofu with your preferred spices (such as smoked paprika, cumin, salt, and pepper) using minimal or no oil.

• 4

  Spread the chickpeas, sweet potato, and tofu evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until the sweet potato is tender and the edges of the chickpeas and tofu are crisp.

• 5

  While the ingredients roast, prepare the creamy lemon tahini dressing by whisking together tahini, lemon juice, minced garlic, a splash of water to reach desired consistency, and a pinch of salt and pepper.

• 6

  Once roasted, assemble your bowl by layering the roasted chickpeas, sweet potato, and tofu over a bed of fresh baby spinach.

• 7

  Drizzle the creamy lemon tahini dressing over the top and serve immediately.