NUTRITION

SERVINGS

INGREDIENTS

2 cups chopped Kale (134 g)

1 half Avocado (75 g)

1/2 cup Roasted Chickpeas (82 g)

80 g Extra-Firm Tofu

1/2 cup Shelled Edamame (78 g)

1 tbsp Hemp Seeds (10 g)

2 tbsp Lemon Juice (30 g)

1 tsp Olive Oil (5 g)

1/2 tsp Maple Syrup (3 g)

Pinch Sea Salt

Pinch Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F if you plan to roast chickpeas and tofu for extra crunch. If using pre-roasted chickpeas, skip to the next step.

• 2

  Rinse and drain chickpeas. Toss them lightly with a pinch of sea salt, black pepper, and a few drops of olive oil. Spread on a baking sheet and roast for 20-25 minutes until crunchy.

• 3

  Press the extra-firm tofu to remove excess moisture and cut into small cubes. Season lightly with salt and pepper and bake on a separate tray at 400°F for about 20 minutes until edges are slightly crispy.

• 4

  In a large bowl, add chopped kale as the base. Gently massage the kale leaves with a small drizzle of olive oil and a pinch of salt to soften them.

• 5

  Dice half an avocado and add to the bowl along with the roasted chickpeas, baked tofu cubes, and shelled edamame.

• 6

  In a small bowl, whisk together lemon juice, olive oil, maple syrup, a pinch of salt, and black pepper to create the citrus vinaigrette.

• 7

  Drizzle the vinaigrette over the bowl and sprinkle with hemp seeds for an extra nutritional crunch.

• 8

  Toss everything together until evenly coated and serve immediately.