Preparation time 20 min
Cooking time 25 min
Serve this recipe fresh
Ingredients (3 servings)
Roasted vegetables
- 1 medium Potatoes, raw
- 1 medium Sweet potatoes, raw
- 1 cup Chickpeas, boiled
- 1 cup Brussels sprouts, raw
- 1 medium Red onion
- 1 block Tofu
Spices
- 1 tsp Paprika
- 2 tsp, ground Cumin
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1 tsp Onion powder
To serve
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Instructions
-
Prepare tofu
Press tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture. - Preheat the oven to 200C (400F) and line a baking sheet(s) with parchment paper.
-
Prepare the vegetables
Wash, scrub (or peel) and cube the potatoes. Trim and half the Brussels sprouts, coarsely chop the onion and cube the tofu. Transfer vegetables, tofu and spices to a mixing bowl and toss until well coated. Bake on a single layer for 20 - 30 minutes to desired doneness. -
Prepare the bowls
To serve, divide roasted vegetables and tofu between serving bowls, garnish with hummus and sauerkraut. -
How to store
Store leftover vegetables covered in the refrigerator for up to 3 days.
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Nutrition
One serving contains 322 calories, 22 grams of protein, 9 grams of fat, and 43 grams of carbohydrates.
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