NUTRITION

SERVINGS

INGREDIENTS

5 oz extra firm tofu

0.25 cup canned chickpeas

0.25 medium sweet potato

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 cup baby spinach

3 tbsp nutritional yeast

1 tbsp hemp hearts

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel and dice the sweet potato into 1/2-inch cubes and rinse the chickpeas thoroughly.

• 4

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

• 5

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

• 6

  Place the baby spinach in a large bowl and top with the warm roasted tofu and vegetable mixture.

• 7

  Finish the bowl by sprinkling with nutritional yeast and hemp hearts, then drizzle with fresh lemon juice before serving.