NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.25 cup chickpeas

0.25 cup diced sweet potato

0.13 cup cooked quinoa

0.5 cup shelled edamame

2 tbsp nutritional yeast

1 cup chopped kale

0 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F 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 water, then cut into 1/2-inch cubes.

• 3

  In a bowl, toss the tofu cubes, chickpeas, and diced sweet potato with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

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

• 5

  While roasting, place the chopped kale in a large bowl with the lemon juice and a pinch of salt, massaging with your hands for 2 minutes until the leaves are dark green and tender.

• 6

  Build your bowl by placing the cooked quinoa at the base, followed by the massaged kale and shelled edamame.

• 7

  Top with the roasted tofu, chickpeas, and sweet potatoes, then finish with a generous sprinkle of nutritional yeast.