NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

6 oz extra firm tofu

0.5 cup black beans

1 cup baby spinach

2 tbsp nutritional yeast

0.5 tbsp pepitas

0 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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 dice the sweet potato into 1/2-inch cubes. Drain and press the extra firm tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 3

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

• 4

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

• 5

  While the vegetables roast, rinse and drain the black beans. Warm them in a small saucepan over low heat or in the microwave for 1 minute.

• 6

  In a serving bowl, place the fresh baby spinach as a base. Top with the roasted sweet potatoes, crispy tofu, and warm black beans.

• 7

  Sprinkle the nutritional yeast and pepitas over the bowl for a boost of protein and crunch.

• 8

  Finish by drizzling the fresh lime juice over the entire dish and serve immediately.