High Protein Hummus Bowl

1: Add the water to a saucepan with 1 tsp of salt, then bring to a boil.

2: Add the tofu and boil for 10 minutes.

3: Add the parsley to an OXO Twist & Stack Container, followed by the oil, the zest from all of the lemon, the juice from half of the lemon, miso, and salt and pepper.

4: Drain the tofu and run it under water, then add to the container.

5: Preheat the oven to 200°C fan / 220°C / 425°F.

6: Add the sweet potato, red pepper, harissa, and salt to a roasting tray, and roast for 30-40 minutes.

7: Blend the chickpeas, tahini, garlic, lemon juice, salt, and pepper, and 3 tbsp of chilled water until smooth, adding more water as you go until silky smooth.

8: Serve everything in bowls and top with harissa oil and some freshly ground black pepper.