NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.75 cup canned chickpeas

5 oz firm tofu

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Drain the tofu and press it between paper towels to remove excess moisture, then cut it into 1/2-inch cubes.

• 3

  Rinse and drain the canned chickpeas, patting them dry with a towel.

• 4

  Place the tofu cubes, chickpeas, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the olive oil over the ingredients and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Toss everything together until evenly coated, then spread into a single layer.

• 7

  Roast for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the broccoli is tender.

• 8

  While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.

• 9

  Place the warm cooked quinoa in a bowl and top with the roasted tofu, chickpeas, and broccoli.

• 10

  Drizzle the lemon-yogurt sauce over the bowl and serve immediately.