NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.25 cup canned chickpeas

0.5 medium sweet potato

0.25 cup cooked quinoa

3 tbsp nutritional yeast

1.5 tbsp hemp seeds

1 cup kale

0.5 tbsp tahini

0 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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 and cube the sweet potato into bite-sized pieces and rinse the canned chickpeas thoroughly.

• 4

  In a large bowl, toss the tofu, sweet potato, and chickpeas 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 prepared baking sheet and roast for 25 minutes, tossing halfway through, until the sweet potatoes are tender and the tofu is golden.

• 6

  While the vegetables roast, place the chopped kale in a bowl and massage it with the lemon juice for 1-2 minutes until it softens and turns a vibrant dark green.

• 7

  Assemble the bowl by placing the cooked quinoa and massaged kale at the base.

• 8

  Top with the roasted sweet potato, chickpea, and tofu mixture.

• 9

  Garnish with nutritional yeast and hemp seeds, then finish with a creamy drizzle of tahini.