NUTRITION

SERVINGS

INGREDIENTS

4.75 oz extra firm tofu

0.75 cup black beans

0.5 medium sweet potato

1 cup kale

3 tbsp nutritional yeast

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 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly with a towel to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

  Peel the sweet potato and dice it into small, uniform cubes to ensure even roasting.

• 4

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

• 5

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

• 6

  Rinse and drain the black beans, then add them to the baking sheet for the final 5 minutes of roasting to warm through.

• 7

  While the vegetables roast, place the chopped kale in a serving bowl and drizzle with lemon juice, massaging the leaves with your hands for 1 minute until softened.

• 8

  Remove the roasted mixture from the oven, layer it over the massaged kale, and sprinkle the entire bowl with nutritional yeast before serving.