Tofu & Chickpeas
- 16 oz extra firm tofu cubed
- 2 – 15oz cans of chickpeas drained and rinsed
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
Veggies
- 4 small sweet potato cubed
- 2 tbsp olive oil
- 4 cups broccoli cut into florets
- 8 cups spinach
- 1 cucumber sliced
- avocado
- 4 tsp toasted sesame seeds
Miso Sauce
- 8 tbsp tahini
- 4 tbsp white or yellow miso
- 8 tbsp soy milk
- 4 tsp rice vinegar
- 2 tsp lemon juice (or more rice vinegar)
- 1/2 tsp grated garlic (2 small cloves)
- 4 tsp sesame oil
Instructions
Miso Power Bowls
- PREHEAT oven to 400°F. Line a sheet pan with parchment paper.
- PAT tofu and chickpeas dry with a kitchen towel.
- TOSS tofu and chickpeas with oil, nutritional yeast, garlic powder and a pinch of salt and pepper. Spread out onto one half of the sheet pan.
- TOSS sweet potatoes with half the oil. Spread out onto the other half of the sheet pan.
- PLACE the sheet pan into the oven to bake for 20 minutes.
- PREPARE miso sauce while the ingredients are cooking. Add spinach to a bowl and drizzle with some of the miso sauce. Set aside.
- REMOVE the sheet pan and give everything a toss. Push them to the side just a bit to make room for the broccoli.
- TOSS broccoli with remaining oil and a pinch of salt and pepper. Add to the sheet pan and return to the oven for another 10-15 minutes until the broccoli and sweet potato are tender.
- BUILD your power bowl by placing spinach on the bottom, then arrange tofu, chickpeas, sweet potatoes, broccoli, and cucumber on top. Top with avocado and sprinkle with sesame seeds. Drizzle miso sauce all over.
Miso Sauce
- ADD to a jar or bowl and mix in tahini, miso, soy milk, rice vinegar, grated garlic, and sesame oil. Add more soy milk if needed to thin the sauce.
- STORE sauce in the fridge for up to 3-5 days, depending on the freshness of the soy milk.