NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Canned chickpeas

0.5 medium Sweet potato

2 cup Baby spinach

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

1 tbsp Lemon juice

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Cube the extra firm tofu and the sweet potato into bite-sized pieces.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the edges are golden and crisp.

• 5

  While roasting, place the baby spinach in a serving bowl and lightly massage it with half of the lemon juice.

• 6

  Top the spinach with the roasted tofu, sweet potato, and chickpea mixture once they are finished cooking.

• 7

  Sprinkle the nutritional yeast and hemp hearts over the top to add a savory depth and extra protein.

• 8

  Finish with the remaining lemon juice and serve immediately while the roasted vegetables are warm.