NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

7 oz firm tofu

0.5 cup cooked quinoa

0.25 cup shelled edamame

1 cup broccoli florets

1 tbsp hemp hearts

0.5 tbsp tahini

1 tsp lemon juice

0.25 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, patting them very dry with a clean towel, and press the tofu to remove excess moisture before cutting into 1/2-inch cubes.

• 3

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

• 4

  Spread the mixture onto the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the chickpeas are crunchy and the tofu is golden.

• 5

  While roasting, steam the broccoli florets and edamame for 5 minutes until tender-crisp and bright green.

• 6

  In a small jar, whisk together the tahini and lemon juice with a splash of warm water to create a smooth, pourable dressing.

• 7

  Assemble the bowl by layering the cooked quinoa, roasted chickpea and tofu mix, steamed broccoli, and edamame; garnish with hemp hearts and the tahini drizzle.