Roasted Vegetable And Tofu Power Bowl
A vibrant bowl featuring roasted root vegetables and firm tofu. High in plant-based protein and fiber, this meal promotes steady glucose levels.
Nutrition per serving
Ingredients
- 1 block extra firm tofu cubed
- 1 cup cubed sweet potato
- 1 cup broccoli florets
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 cup cooked chickpeas
- 2 cups baby spinach
- 1 tbsp tahini
- 1 tsp lemon juice
- pinch of sea salt
Portion guidance
One bowl is a complete, satisfying meal.
Step-by-step method
- 1
Preheat oven to 400F.
- 2
Toss tofu, potatoes, and broccoli with oil and paprika.
- 3
Spread on a baking sheet and roast for 30 minutes.
- 4
Whisk tahini and lemon juice to make a dressing.
- 5
Assemble bowls with a base of fresh spinach.
- 6
Top with the roasted mixture and chickpeas.
- 7
Drizzle with the tahini dressing.
- 8
Serve warm or cold.
Smart substitutions
Swap
tofu
tempeh
Swap
sweet potato
cauliflower
Storage & reheating
Store in separate containers for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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