Sheet Pan Roasted Kabocha, Tofu, and Chickpeas

Sheet Pan Roasted Kabocha, Tofu, and Chickpeas

Roasted Kabocha, Tofu, and Chickpeas

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 1 small kabocha squash (about 2 1/2 pounds)
  • 2tablespoons olive oil, divided
  • Salt
  • Pepper
  • 10ounces extra-firm tofu, drained
  • 3/4 cup canned chickpeas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil, chopped
Directions
  1. Heat oven to 400°. Line a sheet pan with parchment paper.

Nutrition Per Serving

538 calories
23 g fat (3 g saturated)
66 g carbs
15 g sugar
14 g fiber
24 g protein

Keywords

kabocha, tofu, chickpeas, paprika, cumin, basil, vegetarian, vegan, nut free, dairy free, gluten free, High fiber, Lunchtime Deal, dinner, sheet pan, selfstarter

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