NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

8 oz extra firm tofu

0.5 cup canned black beans

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

3 tbsp nutritional yeast

1 cup fresh baby spinach

1 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the half sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Press the extra firm tofu to remove excess moisture, then crumble it into bite-sized pieces onto the other side of the baking sheet.

• 4

  Drizzle the extra virgin olive oil over the sweet potatoes and tofu, then sprinkle with sea salt, black pepper, smoked paprika, and garlic powder.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the tofu crumbles are golden and slightly crisp.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl, adding a splash of warm water if needed to reach a drizzling consistency.

• 7

  Rinse and drain the black beans, then warm them briefly in a small pan or microwave.

• 8

  Assemble the bowl by placing a bed of fresh baby spinach at the bottom, then topping with the roasted sweet potatoes, crispy tofu, and warm black beans.

• 9

  Drizzle the creamy tahini-yeast sauce over the top before serving.