Servings: 4
Calories: 321kcal
Ingredients
- 1 cup Chickpeas cooked
- 3 ½ oz Tofu cut into cubes
- 3 slices Beets Medium
- Olive Oil to taste
- Sea Salt to taste
- ½ cup Agave Syrup
- ¼ cup Hot Sauce
- 1 tbsp Soy Sauce low-sodium
- ¼ tsp Sea Salt
- 2 tsp Garlic Paste
- Lime Juice to taste
- 2 cups Red rice cooked
- ½ cup Red Cabbage Shredded
- ½ cup Radishes sliced
- 2 Cherry Tomatoes sliced
- ¼ Avocado sliced
- handful Arugula chopped
- hemp seeds, Sesame seeds to taste
Instructions
- Preheat the oven to 400°F.
- Arrange tofu, beets, and chickpeas over a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with some sea salt to taste. Roast for 20 minutes
- Meanwhile, in a small bowl, combine agave syrup, hot sauce, soy sauce, sea salt, and garlic paste. Drizzle some lime juice to taste and mix well
- Arrange the ingredients over a bowl with red rice and serve with the sweet chili sauce
Nutrition
Calories: 321kcal | Carbohydrates: 60g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 390mg | Fiber: 6g | Sugar: 23g | Vitamin A: 958IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg
Tried this recipe?Mention @DaringKitchen or tag #thedaringkitchen!