Crispy Fried Tofu Bowl

First, cube a large sweet potato and coat in olive oil, salt, and pepper. Bake on 425°F for 25 minutes. While the sweet potato is roasting, cube a block of tofu. In a mixing bowl, whisk together 1/4 cup of chickpea flour, 1 tsp of paprika, 1/4 tsp of salt, 1/4 tsp of crushed black pepper, and 1/4 tsp of turmeric. Coat the cubed tofu in the mixture and fry in coconut oil until crispy—about 4-5 minutes on each side. While the tofu is frying, de-stem and finely chop a head of kale. Coat in olive oil and a pinch of salt. When the sweet potatoes have 7 minutes left, add the kale to the pan to finish roasting. Serve everything together and top with tahini sauce (whisk together 3 tbsp of tahini, juice of 1 lemon, 1/4 tsp of salt, 2 cloves of crushed garlic, and 3 tbsp of warm water).