Dinner: Sweet Potato Tofu Chickpea Bowls
Directions
Start by preheating your oven to 400°F.
Cut 2 blocks (684 g) of tofu into approximately 1-inch cubes. In a bowl, toss the tofu with 2 tablespoons (36 g) of tamari and 2 tablespoons (16 g) of cornstarch until evenly coated. Arrange the tofu cubes on a sheet pan.
Next, cut your sweet potato into 1-inch chunks and add them to the sheet pan with the tofu.
Drain and rinse 2 cups (304 g) of chickpeas. If there's enough space, add them to the same sheet pan; otherwise, use a second sheet pan. Ensure the ingredients aren't too crowded to allow for even cooking.
Sprinkle salt, pepper, and any additional seasonings of your choice over the tofu, sweet potatoes, and chickpeas.
Place the sheet pans in the oven. The cooking time is about 25-30 minutes. For extra crispiness, extend the cooking time a bit longer.
For the dressing, all you need is ¼ cup (60 g) of dijon mustard and ¼ cup (80 g) of maple syrup. Whisk them together and that’s it!
In each of your 4 containers, add 2 cups of chopped kale. Then evenly divide the sweet potato, chickpeas, and tofu between the 4 containers. Add ½ tsp. (1 g) of dulse granules to get your daily dose of iodine and add some savory flavor. I recommend keeping the dressing separate and adding it when you’re ready to eat.
NUTRITION HIGHLIGHT
Sweet potatoes are a great source of vitamins A and C, important for immune function and skin health. Chickpeas offer iron, which is crucial for oxygen transport in the body, and tofu is a good source of calcium, necessary for strong bones and teeth.