NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

6 oz Extra firm tofu

0.25 cup Cooked quinoa

1 cup Broccoli florets

3 tbsp Nutritional yeast

0 tbsp Hemp hearts

1 tsp Tahini

1 tbsp Lemon juice

0 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crispy.

• 3

  Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into uniform 1/2-inch cubes.

• 4

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

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 25 minutes, tossing halfway through, until the tofu is golden and chickpeas are crunchy.

• 6

  Whisk the tahini and lemon juice together in a small ramekin, adding a few drops of water until the dressing reaches a pourable consistency.

• 7

  Place the warm cooked quinoa in the base of a bowl and top with the roasted vegetable and protein mixture.

• 8

  Finish the bowl by sprinkling with nutritional yeast and hemp hearts, then drizzle the lemon-tahini dressing over the top.