NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato (150g)

1/2 cup Canned Black Beans (130g)

150g Extra-Firm Tofu

1/3 cup Roasted Chickpeas (80g)

1 cup Baby Spinach (30g)

1/4 piece Avocado (50g)

1 large Egg White (33g)

1/2 tsp Olive Oil (approx. 2.3g)

1 tbsp Nutritional Yeast

1 tbsp Lime Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Dice the sweet potato into 1-inch cubes and toss gently with a drizzle of olive oil, salt, and pepper.

• 2

  Spread the sweet potato on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

• 3

  While the sweet potato roasts, press the tofu to remove excess moisture and cut it into cubes. Season lightly with salt and pepper.

• 4

  Sauté the tofu in a non-stick pan over medium heat until golden on all sides, about 6-8 minutes.

• 5

  Rinse and drain the black beans and chickpeas. For the chickpeas, if desired, toss with a pinch of salt and a few drops of olive oil, then roast in the oven (alongside the sweet potato) for about 15 minutes to achieve crispiness.

• 6

  In a small bowl, mash the avocado and mix in the lime juice, nutritional yeast, and a pinch of salt and pepper to create a creamy dressing. Add a little water if the dressing is too thick.

• 7

  Lightly whisk the egg white separately and gently warm it in a pan (or use it raw if you prefer pasteurized egg white) to incorporate extra protein without scrambling.

• 8

  Assemble the bowl by layering the roasted sweet potato, sautéed tofu, black beans, roasted chickpeas, and baby spinach.

• 9

  Drizzle the creamy avocado dressing over the bowl and top with the warmed egg white. Give a gentle toss to combine flavors before serving.