Maple Tahini Sweet Potato Bowls
Roasted sweet potato and tofu bowls over quinoa and kale with a maple tahini dressing.
- Serves 4
- ~580 kcal
- 25g protein
25g
protein
62g
Carbs
28g
fat
13g
fiber
Ingredients
- 2 medium sweet potatoes, cut into ½-inch cubes
- 1 Tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Sea salt and freshly ground black pepper
- 1 ½ cup cooked quinoa
- 1 (15 oz) can chickpeas, rinsed and drained
- 16 oz extra-firm tofu, drained, pressed, and cubed
- 4 cups chopped kale
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts
- Maple Tahini Dressing: ¼ cup tahini, 2 Tbsp lemon juice, 1 Tbsp pure maple syrup, 1 small garlic clove minced, 2–4 Tbsp warm water, sea salt and freshly ground black pepper
Instructions
Preheat the oven to 425°F.
Toss the sweet potatoes and tofu with the olive oil, cumin, smoked paprika, salt, and pepper.
Spread onto a large baking sheet and roast for 25–30 minutes, turning halfway through, until the sweet potatoes are tender and the tofu is lightly browned.
Meanwhile, whisk together the tahini, lemon juice, maple syrup, garlic, and 2 tablespoons of warm water. Add more water as needed until smooth and pourable.
Divide the quinoa and kale among four bowls.
Top with chickpeas, roasted sweet potatoes and tofu, dried cranberries, and pecans or walnuts.
Drizzle with the maple tahini dressing.
Eat well, on purpose
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