NUTRITION

SERVINGS

INGREDIENTS

0.5 medium sweet potato

0.5 cup canned chickpeas

0 tbsp olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

8 oz firm tofu

1 cup kale

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp seeds

0.5 tsp tahini

PREPARATION

• 1

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

• 2

  Place the cubed sweet potato and drained chickpeas on the sheet, tossing them with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Roast the vegetables for 25-30 minutes, flipping halfway through, until the potatoes are tender and the chickpeas are slightly crispy.

• 4

  While the vegetables roast, press the tofu to remove excess moisture, cut into cubes, and sear in a non-stick pan over medium-high heat until golden on all sides.

• 5

  In a large bowl, combine the chopped kale with lemon juice and a pinch of salt, then massage with your hands for 2 minutes until the leaves are softened and dark green.

• 6

  Assemble the bowl by layering the massaged kale, roasted sweet potatoes, crispy chickpeas, and seared tofu.

• 7

  Top the bowl with nutritional yeast, hemp seeds, and a drizzle of creamy tahini before serving.