NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.33 cup Chickpeas

1 cup Broccoli florets

1 cup Kale

3 tbsp Nutritional yeast

0.25 tbsp Tahini

0.5 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

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

• 4

  Spread the tofu and chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until golden and crispy.

• 5

  While the protein roasts, lightly steam the broccoli florets and chopped kale in a steamer basket for 4-5 minutes until tender and bright green.

• 6

  Prepare the dressing by whisking together the tahini, lemon juice, and nutritional yeast in a small bowl, adding a tablespoon of warm water at a time until a creamy consistency is reached.

• 7

  Assemble the Buddha bowl by placing the steamed greens at the base, topping with the roasted tofu and chickpeas, and finishing with a generous drizzle of the savory tahini sauce.