NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas

100 grams firm Tofu

1 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

1 small Zucchini

2 Tbsp Nutritional Yeast

1/2 Tbsp Olive Oil

2 Tbsp Lemon Juice

1 tsp Smoked Paprika

1 tsp Ground Cumin

1 Tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a bowl, gently toss the chickpeas with smoked paprika, ground cumin, a pinch of salt and pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

• 3

  While the chickpeas roast, cut the tofu into small cubes and gently pat dry. Add the tofu to a separate bowl with a pinch of salt and a few drops of lemon juice.

• 4

  Chop the broccoli, carrot, red bell pepper, and zucchini. In a large bowl, combine the vegetables with fresh thyme, the remaining olive oil, lemon juice, salt, and pepper.

• 5

  Spread the vegetable mix on another baking sheet and roast in the oven for 20 minutes or until tender with caramelized edges.

• 6

  In the final 5 minutes of roasting, sprinkle the nutritional yeast over both the chickpeas and vegetables to allow a light toasting.

• 7

  Once both components are roasted, gently fold in the tofu cubes with the chickpeas and vegetables, mixing to combine all the flavors.

• 8

  Serve warm and enjoy the vibrant textures and zesty, herb-infused taste of this plant-based meal.