NUTRITION

SERVINGS

INGREDIENTS

200g Firm Tofu

150g Roasted Chickpeas

1 medium Sweet Potato (150g)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

• 1

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

• 2

  Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into cubes.

• 3

  In a bowl, toss the tofu cubes with half of the olive oil and a pinch of salt, pepper, garlic powder, and paprika.

• 4

  Spread the tofu evenly on one side of the baking sheet.

• 5

  Peel and cube the sweet potato into bite-sized pieces. Toss with a light drizzle of olive oil and season with salt and pepper.

• 6

  Place the sweet potato cubes on another section of the baking sheet.

• 7

  For the chickpeas, if using canned, rinse and pat dry. Alternatively, use pre-roasted chickpeas. If using raw chickpeas, pre-cook and toss with seasonings before roasting separately.

• 8

  Arrange the chickpeas on the baking sheet alongside the tofu and sweet potato.

• 9

  Bake all items in the oven for 25-30 minutes, stirring halfway through, until the tofu is crisp and the sweet potatoes are tender.

• 10

  Assemble your bowl by layering the roasted sweet potato, crispy tofu, and roasted chickpeas. Finish with an extra light drizzle of olive oil and additional seasonings if desired.