YOUR SOLIN GENERATED RECIPE
Herb-Roasted Cauliflower and Chickpea Bowl with Fresh Tomato and Avocado Salsa
Roasted cauliflower, chickpeas, and tofu served over fresh spinach with a vibrant tomato-avocado salsa for a creamy, zesty finish.
INGREDIENTS
300g Extra Firm Tofu, cubed
40g Canned Chickpeas, drained
1 cup Cauliflower florets
3 tbsp Nutritional Yeast
2 cups Fresh Spinach
20g Avocado, diced
1/4 cup Tomato, diced
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the tofu firmly between paper towels to remove as much moisture as possible, then cut into small bite-sized cubes.
In a large bowl, toss the cauliflower florets, chickpeas, and tofu cubes with lemon juice, dried oregano, garlic powder, and the nutritional yeast until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the tofu is slightly golden and crisp.
While the vegetables roast, combine the diced tomato and avocado in a small bowl with a pinch of sea salt and a squeeze of extra lemon juice.
Arrange the fresh spinach in a serving bowl as a base.
Top the spinach with the warm roasted cauliflower, chickpea, and tofu mixture.
Spoon the fresh tomato and avocado salsa over the top and serve immediately.