Crispy Tofu & Roast Veg Bowls

serves 2

Ingredients

200g firm tofu, cubed
170g broccoli, chopped
300g sweet potato, peeled + cubed
1 tin chickpeas (400g), drained
cooked rice, to serve
3–4 tbsp hummus
fresh parsley, finely chopped
olive oil
salt

For the chickpeas
1 tsp cumin
1 tsp paprika
½ tsp garlic powder

Method

1. Preheat oven to 200°C and line 2–3 baking trays.

2. Toss the tofu with olive oil and salt. Spread out on a tray and bake for 20–25 minutes, turning once, until golden and crispy.

3. Toss the sweet potato with olive oil and salt. Roast for 30–35 minutes, turning once, until soft inside and crispy on the edges.

4. Toss the broccoli with olive oil and salt. Roast for 20–25 minutes until tender with crispy edges.

5. Toss the chickpeas with olive oil, cumin, paprika, garlic powder, and salt. Roast on a separate tray for 25–30 minutes, shaking halfway, until golden and crunchy.

6. Divide cooked rice between two bowls. Top with tofu, sweet potato, broccoli, and chickpeas.

7. Add a generous spoon of hummus and finish with fresh parsley.