NUTRITION

SERVINGS

INGREDIENTS

200 grams Brussels Sprouts

1/2 cup roasted Chickpeas (~90 grams)

200 grams Extra-Firm Tofu

1 tablespoon Honey

1 tablespoon Balsamic Vinegar

1 tablespoon Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim and halve the Brussels sprouts, and toss them in a bowl with olive oil, salt, and pepper.

• 3

  Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until they are crispy and slightly caramelized, stirring halfway through.

• 4

  While the sprouts roast, drain and rinse the chickpeas. Lightly season them with salt, pepper, and a drizzle of olive oil. Roast the chickpeas on a separate small baking sheet or add during the last 10 minutes of the Brussels sprouts roasting until they become crunchy.

• 5

  Cut the extra-firm tofu into cubes. Marinate the tofu lightly with a mixture of half the honey and balsamic vinegar for about 10 minutes.

• 6

  In a small saucepan over medium heat, combine the remaining honey and balsamic vinegar. Allow it to simmer for 3-4 minutes to slightly thicken into a glaze.

• 7

  Once the Brussels sprouts and chickpeas are roasted, gently toss them together with the marinated tofu in a large bowl.

• 8

  Drizzle the honey-balsamic glaze over the mixture, and toss again to ensure even coating.

• 9

  Serve warm as a flavorful and nutrient-dense meal that fits perfectly into your balanced dietary plan.