Roasted Tofu Buddha Bowl

Ingredients

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• Chickpeas in Water Chickpeas in Water 300g 1 & 1/2 cups
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Chili Powder Chilli Powder 1/2 tsp 1/2 tsp
• Tofu Tofu 250g 1 cup
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Soy Sauce Soy Sauce 1 tbsp 1 tbsp
• Table Salt Table Salt to taste to taste
• Sweet Potato Sweet Potato 2 2
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Avocado Avocado 1 1
• Sesame Seeds Sesame Seeds 2 tsp 2 tsp
• Red Pepper Hummus Red Pepper Hummus 1 tbsp 1 tbsp

Instructions

1. 1.Chickpeas - Preheat oven to 425 F. Toss chickpeas with olive oil, salt and chilli powder. Put coated chickpeas on a baking sheet and bake for 15 minutes. Set aside once done.
2. 2.Sweet Potatoes - Preheat oven to 425F. Peel and cube the sweet potatoes. Take a large bowl and add oil, salt and pepper. Now pour in the sweet potatoes and coat evenly. Place the coated sweet potato cubes onto a covered baking tray. Bake for 20 minutes and turn halfway through.
3. 3.Tofu - Cut tofu into small cubes. Heat a large pan over medium flame with 2 tbsp of oil, add tofu cubes and cook until light brown. Add soy sauce, toss to coat and cook for another 2-3 minutes. Remove the tofu from the heat and set aside.
4. 4.Slice and dice the avocado. Place roasted chickpeas, sweet potatoes, avocado and tofu into a bowl. Top with red pepper hummus, sprinkle with sesame seeds and drizzle with sriracha sauce (optional).

Nutritional Information

• Calories:
  1148
• Fat:
  76g
• Sodium:
  290mg
• Carbs:
  81g
• Sugar:
  15g
• Protein:
  39g