NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.25 cup sweet potato

0.25 cup chickpeas

1 cup broccoli florets

1 cup curly kale

3 tbsp nutritional yeast

1 tbsp hemp seeds

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Press the extra firm tofu for 15 minutes to remove moisture, then cut into 1/2-inch cubes.

• 3

  Peel and dice the sweet potato into small 1/2-inch cubes for even roasting.

• 4

  In a mixing bowl, combine tofu, sweet potato, chickpeas, and broccoli with avocado oil, sea salt, pepper, garlic powder, and smoked paprika.

• 5

  Spread the seasoned mixture onto the prepared tray and roast for 25 minutes until the edges are golden and crisp.

• 6

  Place the kale in a separate bowl with half of the lemon juice and massage with your hands until the leaves are tender.

• 7

  In a small jar, whisk the tahini, nutritional yeast, and remaining lemon juice with a splash of warm water until smooth.

• 8

  Divide the massaged kale into bowls and top with the warm roasted tofu and vegetable medley.

• 9

  Finish by sprinkling hemp seeds over the top and drizzling with the prepared zesty tahini sauce.