Chickpea Sweet Potato Tofu Bowl
A delicious and nutrient packed nourish bowl.
Ingredients
- 1 medium sweet potato
- 1/5 package tofu (1/5 package = about 75 - 80 grams)
- 1/4 medium avocado (sliced)
- 1/4 cup canned chickpeas (drained and rinsed)
- 2 tbsp steamed broccoli
- 2 tbsp steamed carrots
- 2 tbsp chopped yellow onion
- 1 tsp nutritional yeast
- 2 tbsp lemon tahini dressing
Instructions
- Make a few deep cuts in your sweet potato.
- Microwave the sweet potato for about 4 minutes until soft. You could also bake it in the oven at high heat until soft (about 30 - 40 minutes).
- Squeeze as much liquid out of the tofu block as you can using a towel or tofu press.
- Cut the tofu into small cubes and cook it over low-medium heat in a bit of olive oil for a few minutes until it is golden brown and crispy.
- Sauté the chopped onion over low-medium heat in a bit of olive oil for a few minutes until the onion is soft and transluscent.
- Cut the cooked sweet potato into small cubes and place them in a bowl.
- Add the tofu, chickpeas, broccoli, carrots, and onion.
- Sprinkle on the nutritional yeast seasoning.
- Add the sliced avocado on top of the bowl.
- Drizzle on the lemon tahini dressing.
- Dig in and enjoy!
Notes
nomeatfastfeet.com