NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup black beans

0.5 medium sweet potato

1 cup kale

2 tbsp nutritional yeast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Peel the sweet potato and dice it into 1/2-inch cubes to ensure even roasting.

• 4

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

• 5

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

• 6

  While the vegetables roast, rinse and drain the black beans, then warm them in a small saucepan over low heat.

• 7

  Remove the tough stems from the kale and tear the leaves into bite-sized pieces; place them in a bowl with lemon juice and a pinch of salt.

• 8

  Massage the kale with your hands for 1-2 minutes until the leaves become soft and turn a vibrant dark green.

• 9

  Assemble the bowl by placing the massaged kale at the bottom and topping it with the roasted sweet potatoes, crispy tofu, and warm black beans.

• 10

  Sprinkle the nutritional yeast over the entire bowl to add a savory, cheesy finish.