NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas (164g)

1/2 cup firm tofu (126g)

1 cup mixed roasted vegetables (150g)

1 tbsp hemp seeds

2 tbsp nutritional yeast

1 tsp olive oil

2 tbsp lemon juice

1 tsp garlic powder

1 tsp dried rosemary

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a bowl, toss the chickpeas with olive oil, lemon juice, garlic powder, dried rosemary, smoked paprika, salt, and pepper.

• 3

  Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until they are crispy, shaking the pan halfway through.

• 4

  While the chickpeas are roasting, press the tofu to remove excess moisture and cut it into cubes. In a separate bowl, lightly season the tofu with a pinch of salt and pepper.

• 5

  On another baking sheet, arrange the mixed vegetables and tofu. Drizzle with a small amount of olive oil and season with salt and pepper. Roast in the oven for about 20 minutes, until the vegetables are tender and the tofu is golden.

• 6

  Once both trays are done, combine the roasted chickpeas, tofu, and vegetables in a serving bowl.

• 7

  Sprinkle with hemp seeds and nutritional yeast for an extra boost of flavor and protein. Adjust the seasoning with additional salt, pepper, or lemon juice if desired.

• 8

  Serve warm and enjoy your balanced, protein-rich meal.