NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

6 oz extra-firm tofu

4 oz vegan steak strips

0.5 tbsp olive oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces. Toss with olive oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the sweet potato for 20-25 minutes until tender and slightly caramelized at the edges.

• 4

  While the potatoes roast, press the tofu to remove excess moisture, then cut into small cubes.

• 5

  Heat a non-stick skillet over medium-high heat with the toasted sesame oil. Add the tofu cubes and cook for 5-7 minutes until golden on all sides.

• 6

  Add the vegan steak strips to the skillet with the tofu. Stir in the tamari, garlic powder, and smoked paprika, cooking for another 3-4 minutes until the steak is heated through and slightly crisp.

• 7

  Place the baby spinach in the base of a large bowl.

• 8

  Top the spinach with the roasted sweet potatoes and the tofu-steak mixture.

• 9

  Sprinkle the entire bowl with nutritional yeast for a savory, cheesy finish before serving.