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Spiced Chickpea & Sweet Potato Bowls with Crispy Rosemary Tofu

2023-10-26 - Written by: Anya Petrova

vegetarian vegan healthy bowls chickpeas sweet potato tofu rosemary

Spiced Chickpea & Sweet Potato Bowls with Crispy Rosemary Tofu

A hearty and flavorful vegetarian meal packed with protein, fiber, and vibrant spices.

Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

  • 1 block (14 oz) extra-firm tofu, pressed and cubed

  • 1 tbsp olive oil

  • 1 tbsp chopped fresh rosemary

  • 1 tsp smoked paprika

  • ½ tsp ground cumin

  • ¼ tsp cayenne pepper (optional)

  • Salt and black pepper to taste

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 inch ginger, grated

  • 1 (15 oz) can chickpeas, rinsed and drained

  • 1 large sweet potato, peeled and cubed

  • 1 (14.5 oz) can diced tomatoes, undrained

  • ½ cup vegetable broth

  • 1 tbsp tomato paste

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • Toppings: chopped cilantro, sliced avocado, lime wedges

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed tofu with olive oil, rosemary, paprika, cumin, cayenne pepper (if using), salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.

  2. While the tofu is roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute more.

  3. Add chickpeas, sweet potato, diced tomatoes, vegetable broth, tomato paste, coriander, and turmeric to the skillet. Bring to a simmer, reduce heat, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.

  4. To serve, divide the chickpea and sweet potato mixture among bowls. Top with crispy tofu, chopped cilantro, sliced avocado, and a squeeze of lime juice.