Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
30
High
Nutrition per serving
Calories399 kcal (20%)
Total Fat11.1 g (16%)
Carbs58.2 g (22%)
Sugars9.9 g (11%)
Protein17.8 g (36%)
Sodium528 mg (26%)
Fiber8.8 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
In a non-stick pan, heat high-quality olive oil. Add finely chopped onions, minced garlic, and a dollop of gochujang paste. Stir the ingredients to harmonize the flavors, allowing them to cook until the onions achieve a golden hue.
Step 2
Add diced sweet potatoes to the pan, opting for smaller chunks for a quicker cooking time. Stir the mixture and incorporate a splash of vegetable stock to prevent sticking.
Step 3
While the sweet potatoes cook, wash, drain, and pat dry chickpeas. Place them in a bowl, then add the spices,oil, and salt. Toss the chickpeas until evenly coated, and transfer them to an air fryer. Cook at 180°C for 20-25 minutes, remembering to shake them for that crunchy texture.
Step 4
In a blender, combine the cooked sweet potatoes (along with the cooking juices), tofu, nutritional yeast, vegetable stock, and, a pinch of salt and pepper. Blend the mixture until it reaches a creamy consistency.
Step 5
Follow the package instructions to cook vermicelli.
Step 6
Assemble your bowl by adding the creamy soup first and noodles. Finish by garnishing with the crispy chickpeas, sesame seeds, and finely chopped spring onions.
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