NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.5 cup canned black beans

0.5 medium sweet potato

3 tbsp nutritional yeast

1 cup kale

0 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces, and press the tofu with a heavy object for 10 minutes to remove excess moisture before cubing it into similar sizes.

• 3

  In a large bowl, toss the sweet potato cubes and tofu with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While roasting, rinse and drain the black beans, then warm them in a small saucepan over medium-low heat.

• 6

  Remove the tough stems from the kale, tear the leaves into bite-sized pieces, and massage them in a serving bowl with the lime juice until they become dark green and tender.

• 7

  Assemble the bowl by layering the massaged kale, warmed black beans, roasted sweet potatoes, and crispy tofu.

• 8

  Finish the dish by sprinkling the nutritional yeast over the top for a savory, cheesy flavor profile.