NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.5 cup chickpeas

1 cup broccoli florets

1 cup kale

1 tbsp hemp hearts

2 tbsp nutritional yeast

0 tsp tahini

0 tsp olive oil

1 tsp lemon juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the tofu is golden and chickpeas are slightly crispy.

• 5

  While roasting, place the chopped kale in a bowl and massage it with lemon juice for 1 minute until softened.

• 6

  Assemble the bowl by layering the massaged kale at the bottom and topping with the roasted tofu, chickpeas, and broccoli.

• 7

  Whisk the tahini with a splash of warm water to reach a pourable consistency and drizzle it over the bowl.

• 8

  Garnish with nutritional yeast and hemp hearts before serving.