Gluten-Free, Main Course, Nut Free, Vegan, Vegetables
Chickpea, Sweet Potato, Tofu & Veggie Bowl w/ Tahini Sauce

1 Serving

This is a prep the night before, bring to work and heat in the microwave for lunch type of dish. Throw most of the ingredients into a container, microwave to cook and top with the sauce + garnish. Easy!


  • 1/2 cup roughly chopped broccoli
  • 1/3 cup canned chickpeas, drained and rinsed
  • 1 cup packed chopped or torn kale leaves (ribs removed)
  • 3 ounces sprouted high protein tofu, cut into small cubes, about 1/2"
  • 1/2 cup diced peeled sweet potato
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon olive oil
  • 1 Tablespoon tahini
  • 1 teaspoon white miso
  • 1/4 tsp chili garlic sauce or sriracha
  • 2 Tablespoons water
  • Small pinch kosher salt
  • 1/3 of an avocado, diced
  • 2 teaspoons pepitas (green pumpkin seeds)


  1. Place the broccoli, chickpeas, kale, tofu, sweet potato, curry powder and olive oil into a microwave safe container. Place cover on top, but leave slightly ajar. Cook on high for approximately 4-5 minutes or until sweet potatoes are just tender.
  2. In a small bowl, mix the tahini, miso, chili garlic sauce, water and salt until smooth. Pour just enough sauce over the veggie-tofu mixture until everything is coated. You may have some sauce leftover.
  3. If eating at work, add avocado and pepitas to the container and enjoy!
  4. If not eating at work, place contents of container on a plate. Top with avocado and pepitas.


You can also add the avocado to the container and heat with the veggie-tofu mixture. Hot avocado tastes amazing and it's a lot easier to include it in the main bowl, rather than bring it in a separate container to work.