NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Sweet potato

6 oz Extra firm tofu

0.75 cup Black beans

1 cup Kale

1 tbsp Hemp seeds

2 tbsp Nutritional yeast

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu to remove excess moisture, then cut it and the sweet potato into 1/2-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the potatoes are tender and the tofu is golden.

• 5

  While roasting, place the chopped kale in a bowl with the lime juice and a pinch of salt, massaging with your hands for 1-2 minutes until the leaves soften and turn dark green.

• 6

  Warm the black beans in a small saucepan or microwave until heated through.

• 7

  Assemble the bowl by layering the massaged kale at the bottom, then topping with the roasted sweet potato, crispy tofu, and black beans.

• 8

  Finish the bowl by sprinkling the nutritional yeast and hemp seeds over the top for a boost of savory flavor and plant-based protein.