NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

0.33 cup black beans

6 oz extra firm tofu

0.25 cup cooked brown lentils

0.5 cup tomato puree

3 tbsp nutritional yeast

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Scrub the sweet potato thoroughly and prick the skin several times with a fork to allow steam to escape.

• 3

  Place the sweet potato on the baking sheet and roast for 45 to 50 minutes until the center is completely tender.

• 4

  While the potato roasts, crumble the extra firm tofu into small pieces using your hands or a fork.

• 5

  In a non-stick skillet over medium heat, combine the crumbled tofu, black beans, cooked lentils, and tomato puree.

• 6

  Stir in the chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper until well combined.

• 7

  Simmer the chili mixture for 10 minutes, stirring occasionally, to allow the spices to bloom and the sauce to thicken.

• 8

  Remove the skillet from the heat and fold in the nutritional yeast to add a savory, cheesy depth.

• 9

  Slice the roasted sweet potato in half lengthwise and use a fork to gently fluff the orange flesh.

• 10

  Generously scoop the black bean and tofu chili into the sweet potato halves and garnish with fresh cilantro before serving.