NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked quinoa

0.5 cup Canned chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel to ensure they get crispy in the oven.

• 4

  Place the tofu cubes, chickpeas, and broccoli florets on the prepared baking sheet and drizzle with olive oil, sea salt, and black pepper.

• 5

  Toss the vegetables and protein until evenly coated, spreading them out in a single layer to ensure even roasting.

• 6

  Roast for 20-25 minutes, tossing halfway through, until the tofu is golden and the broccoli edges are slightly charred.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and garlic powder until the dressing is smooth and creamy.

• 8

  Divide the warm cooked quinoa into serving bowls and top with the roasted tofu, chickpeas, and broccoli.

• 9

  Finish the bowl by drizzling the lemon-yogurt sauce over the top and serve immediately.