NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.33 cup Chickpeas

0.5 cup Sweet potato

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.33 cup Quinoa

1 cup Kale

0.5 cup Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

1 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Toss the cubed tofu, chickpeas, and diced sweet potatoes with avocado oil, sea salt, black pepper, and garlic powder.

• 3

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

• 4

  While roasting, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl to create a smooth, creamy dressing.

• 5

  Place the chopped kale in a large bowl and massage it with a pinch of salt until it becomes soft and dark green.

• 6

  Assemble the bowl by layering the massaged kale, cooked quinoa, and the roasted vegetable-tofu mixture.

• 7

  Drizzle with the yogurt-tahini dressing and sprinkle with hemp hearts before serving or portioning into meal prep containers.