YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Power Bowl
Roasted crispy tofu and protein-packed chickpeas served with vibrant broccoli florets over a bed of tender massaged kale with a zesty lemon-hemp finish.
INGREDIENTS
8 oz Extra firm tofu
0.25 cup Canned chickpeas
1 cup Broccoli florets
1 cup Chopped kale
0.25 tbsp Extra virgin olive oil
3 tbsp Nutritional yeast
0.5 tbsp Hemp hearts
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with the olive oil, half of the sea salt, black pepper, garlic powder, and smoked paprika.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the tofu is golden and the broccoli is slightly charred.
While the vegetables roast, place the chopped kale in a bowl with the lemon juice and the remaining sea salt; massage with your hands for 2 minutes until the leaves soften and turn bright green.
Assemble the bowl by placing the massaged kale at the bottom, topping with the roasted tofu and vegetable mixture, and finishing with a generous sprinkle of nutritional yeast and hemp hearts.