NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

5 oz firm tofu

0.5 cup shelled edamame

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup chopped kale

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas and firm tofu, then pat them very dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  Cut the tofu into half-inch cubes and place them on the baking sheet along with the chickpeas and broccoli florets.

• 4

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat evenly.

• 5

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the chickpeas are golden and the tofu is slightly firm.

• 6

  While the vegetables roast, place the chopped kale in a large mixing bowl with the fresh lemon juice and massage with your hands for 2 minutes until the leaves are tender.

• 7

  Thaw the shelled edamame by rinsing under hot water for 1 minute and drain well.

• 8

  Assemble the bowl by placing the massaged kale at the bottom, then topping with the roasted chickpea and tofu mixture and the edamame.

• 9

  Finish the dish by sprinkling the nutritional yeast over the top for a boost of savory flavor and protein.