NUTRITION

SERVINGS

INGREDIENTS

12 oz Extra firm tofu

0.5 medium Sweet potato

0.25 cup Shelled edamame

0.25 cup Nonfat Greek yogurt

1 tsp Olive oil

1 tbsp Chili powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 whole Lime

1 tsp Garlic powder

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel and dice the sweet potato into 1/2-inch cubes.

• 4

  In a large bowl, toss the tofu and sweet potato cubes with olive oil, chili powder, garlic powder, salt, and pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is crispy and potatoes are tender.

• 6

  Steam the shelled edamame according to package directions until heated through.

• 7

  In a small bowl, whisk together the Greek yogurt and the juice of half a lime to create a smooth crema.

• 8

  Assemble the bowl by layering the roasted tofu, sweet potatoes, and edamame, then drizzle with the lime crema and serve with the remaining lime wedges.