NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet potato

16 oz Extra firm tofu

1.5 cup Black beans

2 cup Kale

1 tbsp Olive oil

2 tbsp Tamari

2 tbsp Nutritional yeast

2 tbsp Hemp seeds

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the extra firm tofu dry and cut into 1-inch cubes, then peel and dice the sweet potato into similar-sized pieces.

• 3

  In a large bowl, toss the tofu and sweet potato with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  While roasting, place the chopped kale in a bowl with the tamari and nutritional yeast, then massage with your hands for 2 minutes until the leaves are softened and dark green.

• 6

  Warm the black beans in a small saucepan over low heat until heated through.

• 7

  Divide the massaged kale between two bowls, then top with the roasted sweet potato, crispy tofu, and black beans.

• 8

  Sprinkle each bowl with hemp seeds before serving for an extra protein boost.