NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup canned chickpeas

1 cup broccoli florets

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp cracked black pepper

0.25 tsp garlic powder

1 cup chopped kale

0.13 cup cooked quinoa

0.25 tbsp tahini

1 tbsp fresh lemon juice

1 tbsp nutritional yeast

0.5 tbsp hemp hearts

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut it into 1/2-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until the tofu is crispy and the broccoli is tender.

• 5

  While the vegetables roast, place the chopped kale in a small bowl with a teaspoon of the lemon juice and massage with your hands for 1-2 minutes until it becomes tender and dark green.

• 6

  In a small jar or bowl, whisk together the tahini, the remaining lemon juice, and the nutritional yeast, adding a teaspoon of warm water at a time until you reach a smooth, pourable consistency.

• 7

  Assemble the bowl by layering the cooked quinoa and massaged kale at the base, then topping with the roasted tofu, chickpeas, and broccoli.

• 8

  Sprinkle the hemp hearts over the top and finish with a generous drizzle of the creamy tahini dressing before serving warm.