NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted Chickpeas

1/2 medium roasted Sweet Potato

4 oz firm Tofu

1 cup chopped Kale

1 tbsp Hemp Seeds

2 tbsp Nutritional Yeast

0.5 tbsp Tahini

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry. Toss with a pinch of salt, pepper, and a few drops of oil. Spread on a baking sheet and roast for 25-30 minutes until crispy.

• 2

  Peel and cube the sweet potato into small, even pieces. Toss lightly in oil, salt, and pepper. Roast alongside the chickpeas for about 25-30 minutes until tender and slightly caramelized.

• 3

  While the chickpeas and sweet potato roast, press the tofu gently to remove excess moisture, then cut into cubes. Sauté the tofu in a non-stick pan over medium heat with a sprinkle of salt until golden on all sides, about 6-8 minutes.

• 4

  Prepare the lemon-tahini dressing by whisking together 0.5 tablespoon tahini, 1 tablespoon lemon juice, a splash of water, and a pinch of salt until smooth.

• 5

  In a bowl, layer the chopped kale, then add the roasted chickpeas, sweet potato, and sautéed tofu.

• 6

  Sprinkle 1 tablespoon hemp seeds and 2 tablespoons nutritional yeast over the bowl.

• 7

  Drizzle the lemon-tahini dressing over the entire bowl, toss lightly, and serve immediately.