NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

4 oz Extra firm tofu

1 cup Broccoli florets

1 cup Fresh spinach

0.5 tbsp Hemp hearts

1.5 tbsp Nutritional yeast

0.25 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them and the tofu cubes completely dry with a clean kitchen towel to ensure they crisp up.

• 3

  In a large mixing bowl, toss the chickpeas, tofu, and broccoli florets with olive oil, garlic powder, turmeric, sea salt, and black pepper.

• 4

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 25 minutes until the tofu is golden and the chickpeas are crunchy.

• 5

  While the vegetables roast, whisk together the lemon juice and nutritional yeast in a small bowl until a smooth, thick sauce forms.

• 6

  Place the fresh spinach in a serving bowl and top it with the warm roasted chickpea and vegetable mixture.

• 7

  Drizzle the savory lemon sauce over the entire bowl and garnish with hemp hearts for a nutty finish and extra protein.