NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sweet potato

6 oz extra firm tofu

0.5 cup chickpeas

0 tsp olive oil

0.5 tsp ground turmeric

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

3 tbsp nutritional yeast

2 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and press the extra firm tofu with a towel to remove moisture before cutting into matching cubes.

• 3

  Spread the sweet potato, tofu cubes, and drained chickpeas across the prepared baking sheet in a single layer.

• 4

  Drizzle the olive oil over the mixture and sprinkle evenly with ground turmeric, ground ginger, sea salt, and black pepper.

• 5

  Toss everything thoroughly to ensure the anti-inflammatory spices are well-distributed across the ingredients.

• 6

  Roast for 25 to 30 minutes, giving the pan a good shake halfway through, until the potatoes are tender and the tofu is lightly crisped.

• 7

  Place the fresh baby spinach in a large serving bowl and pile the warm roasted vegetables and protein on top.

• 8

  Finish the bowl by dusting it with nutritional yeast for a cheesy flavor and drizzling with fresh lemon juice to brighten the dish.