Roasted Potatoes & Chickpeas on Whipped Beet Tofu
30 min
Vegan
51420
For 2 Portions
500 g
potato
300 g
chickpeas
200 g
silken tofu
100 g
beet, cooked
5 g
chives, fresh
5 g
parsley, fresh
1/4
lemon
15 ml
maple syrup
2 tbsp
olive oil
2 tsp
paprika powder, sweet
1 tsp
cumin, ground
1/2
garlic
salt
pepper
1. All set?
2. Preheat oven to 355°F (fan, recommended) or 375°F (conventional).
3. Peel and finely dice potatoes.