NUTRITION

SERVINGS

INGREDIENTS

8 ounce extra firm tofu

0.25 medium sweet potato

0.5 cup canned chickpeas

1 cup chopped kale

2 tbsp nutritional yeast

0.5 tbsp hemp seeds

0.25 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp olive oil

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 moisture, then cut into 1-inch cubes.

• 3

  Peel and dice the sweet potato into 1-inch cubes and drain the canned chickpeas.

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through.

• 6

  While roasting, place the chopped kale in a bowl and massage it with a squeeze of lemon and a pinch of salt until it becomes tender.

• 7

  In a small jar, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water to create a smooth dressing.

• 8

  Assemble the bowl by placing the massaged kale at the base and topping with the roasted tofu, sweet potatoes, and chickpeas.

• 9

  Finish the bowl by sprinkling with nutritional yeast and hemp seeds, then drizzle the creamy tahini dressing over the top.