NUTRITION

SERVINGS

INGREDIENTS

8 ounce extra firm tofu

0.5 cup canned chickpeas

0.5 medium sweet potato

2 cup baby kale

1 tablespoon hemp seeds

3 tablespoon nutritional yeast

1 tablespoon lemon juice

0.5 teaspoon garlic powder

0.5 teaspoon smoked paprika

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 teaspoon avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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

  Peel the sweet potato and dice into 1/2-inch cubes to ensure even roasting.

• 4

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to help them crisp up.

• 5

  In a large mixing bowl, toss the tofu, sweet potato, and chickpeas with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 6

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

• 7

  While the vegetables roast, place the baby kale in a large serving bowl and massage it with the lemon juice for 1 minute until it softens and turns bright green.

• 8

  Once roasted, remove the tray from the oven and arrange the tofu, sweet potato, and chickpea mixture over the bed of kale.

• 9

  Garnish the bowl with nutritional yeast and hemp seeds before serving warm.