NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Chickpeas

0.25 cup Sweet potato

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

2 cup Baby spinach

1 tbsp Lemon juice

1 tbsp Tamari

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  In a large bowl, toss the tofu cubes, chickpeas, and cubed sweet potato with olive oil, sea salt, black pepper, and smoked paprika.

• 4

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

• 5

  Remove from the oven and immediately sprinkle the hot tofu and chickpeas with nutritional yeast, tossing to coat thoroughly.

• 6

  Place the fresh baby spinach in a serving bowl and arrange the roasted vegetable and tofu mixture on top.

• 7

  Drizzle the bowl with tamari and fresh lemon juice, then garnish with hemp seeds for an extra boost of protein and crunch.