NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted chickpeas

1 medium roasted sweet potato

1 cup baby spinach

6 oz firm tofu, crispy

1 tsp tahini

1/2 tsp olive oil

1 tsp smoked paprika

1 tsp cumin

1 tsp garlic powder

Salt and pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  Rinse and drain the chickpeas. Pat them dry and toss with smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet.

• 3

  Peel and dice the sweet potato into cubes. Toss with a little olive oil, salt, and pepper, and spread on a separate baking sheet.

• 4

  Cut the firm tofu into 1-inch cubes. Season lightly with salt and pepper.

• 5

  Roast the chickpeas and sweet potato in the preheated oven. Chickpeas should crisp up in about 25-30 minutes, and sweet potato cubes in about 30-35 minutes. Stir halfway through for even roasting.

• 6

  While the chickpeas and sweet potato roast, pan-sear the tofu cubes in a non-stick skillet over medium heat until all sides are golden and crispy, about 6-8 minutes.

• 7

  Prepare the tahini dressing by stirring 1 teaspoon of tahini with a small splash of water, a squeeze of lemon (optional if available), salt, and pepper until smooth.

• 8

  Assemble the bowl by layering the roasted chickpeas, sweet potato, and crisped tofu over a bed of fresh baby spinach.

• 9

  Drizzle the creamy tahini dressing over the bowl and serve warm.