Crispy tofu, sweet potato, and chickpea glow bowl

Episode 11 of my Cozy Bowl series: Crispy Tofu, Sweet Potato, and Chickpea Glow Bowl.

Ingredients (3 servings, ~465 kcal, ~33 g protein each):

Roasted Veggies:
• 2 medium sweet potatoes, cubed
• 1 can (400 g) chickpeas, drained & patted dry
• ½ can (200 g) artichoke hearts, drained & halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cinnamon
• Salt & black pepper to taste

Crispy Baked Tofu:
• 1 block (400 g) extra-firm tofu, pressed
• 1 ½ tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tbsp cornstarch
• ½ tsp smoked paprika ½ tsp chili powder
• ½ tsp garlic powder
• Optional: ½ tsp maple syrup for caramelization

Yogurt–Tahini Dressing:
• 250 g Greek yogurt
• 25 g tahini
• 15 g lemon juice
• 1 garlic clove, finely grated
• 1 tsp honey or maple syrup
• 15-30 g water, to thin
• Salt, to taste

Instructions:

1. Roast the veggies:
Preheat oven to 400°F / 200°C.
Toss sweet potatoes, chickpeas, and artichokes with olive oil, paprika, cumin, cinnamon, salt, and pepper.
Spread on a parchment-lined tray and roast 25–30 minutes, stirring halfway, until golden and crisp.

2. Bake the crispy tofu:
Crumble pressed tofu into rustic chunks.
Toss with soy sauce, olive oil, cornstarch, paprika, chili, and garlic powder.
Spread on a lined tray and bake 30–35 minutes, flipping halfway, until deep reddish-brown and crunchy.
For extra crispness, broil for 2–3 minutes at the end.

3. Make the yogurt–tahini dressing:
Whisk together yogurt, tahini, lemon juice, garlic, honey/maple, and salt.
Add water gradually until smooth and pourable.
Adjust seasoning — more lemon for brightness, more tahini for richness.

4. Assemble the bowl:
Swirl 3–4 tbsp of the yogurt–tahini dressing onto the base of each bowl.
Arrange roasted veggies, crispy tofu, and spinach over the swirl.
Top with pomegranate seeds, toasted nuts, and herbs.
Drizzle with extra sauce if desired.
Serve warm with quinoa on the side for a full meal.

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Crispy tofu, sweet potato, and chickpea glow bowl. This is episode 11 of my cozy bowl series, and today we’re making the ultimate golden comfort meal. Start by roasting sweet potatoes, chickpeas, and artichokes with the spices until everything turns caramelized and crisp. While that bakes, crumble tofu, toss in soy sauce, cornstarch, and spices. Then roast until deep reddish brown and crunchy. For the base, we’re yogurt tahini dressing right into the bowl. Then layer the roasted veggies and tofu with some spinach and enjoy.