NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Extra firm tofu

0.5 cup Cooked brown lentils

3 tbsp Nutritional yeast

0.5 medium Sweet potato

1.5 cups Chopped kale

0.5 tbsp Hemp hearts

0.25 tbsp Tahini

0.25 tsp Avocado oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Cut the sweet potato into 1/2-inch cubes and press the tofu to remove excess moisture before cutting into similar-sized cubes.

• 3

  In a large bowl, toss the sweet potato and tofu cubes with avocado oil, garlic powder, sea salt, black pepper, and 2 tablespoons of the nutritional yeast.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the edges are golden and crispy.

• 5

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

• 6

  Warm the cooked brown lentils in a small saucepan over low heat or in the microwave.

• 7

  Divide the massaged kale into serving bowls and top with the warmed lentils, roasted sweet potatoes, and crispy tofu.

• 8

  Garnish with the hemp hearts, the remaining tablespoon of nutritional yeast, and a drizzle of tahini before serving.