NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Sweet potato

6 oz Extra firm tofu

0.5 cup Black beans

1 cup Kale

1.5 tbsp Hemp seeds

3 tbsp Nutritional yeast

1 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

1 tbsp Lime juice

PREPARATION

• 1

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

• 2

  Cut the sweet potato into half-inch cubes and press the tofu to remove excess moisture before cutting into similar-sized cubes.

• 3

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

• 4

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

• 5

  While roasting, place the chopped kale in a bowl with the lime juice and a pinch of salt, massaging with your hands until the leaves soften and turn dark green.

• 6

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

• 7

  Assemble the bowl by layering the massaged kale, roasted sweet potatoes, tofu, and black beans.

• 8

  Top the bowl with nutritional yeast and hemp seeds for a protein-packed, savory finish.