NUTRITION

SERVINGS

INGREDIENTS

8 oz firm tofu

0.5 cup chickpeas

0.5 cup sweet potato

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 cup baby spinach

1 tbsp hemp seeds

1 tbsp lemon juice

0.5 tbsp tahini

PREPARATION

• 1

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

• 2

  Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Place the cubed tofu, rinsed chickpeas, and diced sweet potato on the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat.

• 5

  Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the tofu is golden.

• 6

  In a small jar or bowl, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until a pourable consistency is reached.

• 7

  Assemble the bowl by placing fresh baby spinach at the base, topping with the roasted vegetable and tofu mixture.

• 8

  Garnish with hemp seeds and drizzle the lemon-tahini dressing over the top before serving.