NUTRITION

SERVINGS

INGREDIENTS

10 oz Firm tofu

1 medium Sweet potato

0.25 cup Cooked black beans

0.5 cup Nonfat Greek yogurt

1 tbsp Nutritional yeast

0.5 tsp Olive oil

1 whole Lime

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the sweet potato into very thin rounds and toss them in a bowl with the olive oil, sea salt, and black pepper.

• 3

  Arrange the sweet potato slices in a single layer on the baking sheet and roast for 10 minutes.

• 4

  While the potatoes roast, press the tofu to remove excess water, then crumble it into a bowl and mix with chili powder, ground cumin, garlic powder, and nutritional yeast.

• 5

  Remove the baking sheet from the oven, flip the potatoes, and add the seasoned tofu crumbles to the other side of the pan.

• 6

  Return the pan to the oven for another 15-20 minutes until the potatoes are golden and the tofu is crispy.

• 7

  In a small bowl, whisk the Greek yogurt with the juice of the lime and the chopped cilantro to create a smooth crema.

• 8

  Plate the sweet potato chips, top with the crispy tofu and black beans, then finish with a generous drizzle of the lime crema.