NUTRITION

SERVINGS

INGREDIENTS

9 oz Extra firm tofu

0.5 cup Canned chickpeas

0.5 medium Sweet potato

1 tsp Olive oil

3 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby spinach

1 tbsp Hemp seeds

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Drain and press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Place the cubed tofu, chickpeas, and diced sweet potato onto the prepared baking sheet.

• 4

  Drizzle with olive oil and sprinkle with garlic powder, sea salt, and black pepper, tossing until evenly coated.

• 5

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

• 6

  Remove from the oven and immediately toss the roasted mixture with nutritional yeast while still hot to ensure it adheres.

• 7

  Place the baby spinach in a large serving bowl and top with the roasted tofu, chickpeas, and sweet potato.

• 8

  Whisk the lemon juice and hemp seeds together in a small ramekin, then drizzle over the bowl before serving.