NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup canned chickpeas

0.25 medium sweet potato

0.5 cup shelled edamame

0.5 tbsp hemp hearts

1 tbsp nutritional yeast

1 cup fresh baby spinach

0.5 tsp avocado oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tbsp tahini

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  Press the extra firm tofu for 15 minutes to remove moisture, then cut into half-inch cubes.

• 3

  Peel and dice the sweet potato into half-inch pieces and rinse the canned chickpeas, patting them dry with a towel.

• 4

  In a large bowl, toss the tofu cubes, sweet potato, and chickpeas with avocado oil, garlic powder, smoked paprika, and sea salt.

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 25 minutes until the sweet potatoes are tender and the chickpeas are slightly crispy.

• 6

  While roasting, steam the shelled edamame for 5 minutes until bright green and tender.

• 7

  Prepare the dressing by whisking together the tahini, lemon juice, nutritional yeast, and water until the consistency is smooth and pourable.

• 8

  Assemble the bowl by placing the fresh baby spinach at the base, topping with the roasted mixture and edamame, then sprinkling with hemp hearts and the velvety dressing.