NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

0.25 cup cooked chickpeas

0.5 cup sweet potato

0.25 tsp avocado oil

3 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 cups baby spinach

0.5 tbsp hemp hearts

0.25 tbsp tahini

1 tbsp lemon juice

1 tbsp water

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 and cube the sweet potato into 1/2-inch pieces and rinse the cooked chickpeas, patting them very dry with a towel.

• 4

  In a large mixing bowl, combine the tofu, sweet potato, and chickpeas. Drizzle with avocado oil and toss to coat.

• 5

  Sprinkle the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper over the mixture, tossing until every piece is evenly coated in the seasoning.

• 6

  Spread the 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.

• 7

  While roasting, whisk together the tahini, lemon juice, and water in a small bowl until smooth to create a light dressing.

• 8

  Place the fresh baby spinach in a large serving bowl. Top with the roasted tofu, sweet potato, and chickpea mixture.

• 9

  Drizzle the tahini dressing over the bowl and garnish with hemp hearts for an extra boost of plant-based protein.