NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.25 medium Sweet potato

0.13 cup Cooked chickpeas

0.13 cup Cooked quinoa

2 cups Chopped kale

3 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.25 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel and dice the sweet potato into 1-inch cubes and place them on the baking sheet along with the tofu cubes.

• 4

  Drizzle the tofu and sweet potatoes with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper; toss to coat evenly.

• 5

  Roast in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the tofu is golden and crisp.

• 6

  While roasting, place the chopped kale in a large bowl with a teaspoon of lemon juice and massage with your hands for 2 minutes until the leaves are dark green and tender.

• 7

  Prepare the dressing by whisking together the tahini, nutritional yeast, remaining lemon juice, and 1-2 tablespoons of warm water until a smooth, pourable consistency is reached.

• 8

  Assemble the bowl by placing the cooked quinoa and massaged kale at the base, then top with the roasted sweet potatoes, crispy tofu, and chickpeas.

• 9

  Drizzle the nutritional yeast tahini sauce over the entire bowl and garnish with hemp hearts before serving.