NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.25 cup canned chickpeas

0.25 cup cooked quinoa

0.5 cup nonfat Greek yogurt

1 cup chopped kale

0.5 cup broccoli florets

0.5 tbsp hemp hearts

0.25 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

0.5 tsp tahini

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Pat the firm tofu very dry with paper towels and cut it into uniform 1/2-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes and chickpeas with olive oil, cumin, smoked paprika, sea salt, and black pepper until well coated.

• 4

  Spread the tofu and chickpeas in a single layer on the prepared baking sheet and roast for 25 minutes until golden and crispy.

• 5

  While the protein roasts, steam the broccoli florets for about 5 minutes until they are tender-crisp and vibrant green.

• 6

  In a small jar or bowl, whisk together the Greek yogurt, lemon juice, and tahini until the dressing is completely smooth and velvety.

• 7

  Place the chopped kale in a large serving bowl and massage it with a small squeeze of lemon for 1 minute until the leaves soften.

• 8

  Assemble the bowl by layering the cooked quinoa, roasted tofu, roasted chickpeas, and steamed broccoli over the massaged kale.

• 9

  Drizzle the creamy yogurt dressing over the top and finish with a sprinkle of hemp hearts for added texture.