NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Extra firm tofu

0.25 cup Chickpeas

0.25 cup Cooked quinoa

1 cup Broccoli florets

1 cup Chopped kale

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

1 tbsp Warm water

PREPARATION

• 1

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

• 2

  Press the tofu to remove excess moisture, then cube and toss with chickpeas, olive oil, garlic powder, salt, pepper, and nutritional yeast.

• 3

  Spread the tofu, chickpeas, and broccoli onto the baking sheet and roast for 25 minutes until the tofu is golden and the broccoli is tender.

• 4

  While roasting, whisk together the tahini, lemon juice, and warm water to create a smooth, pourable dressing.

• 5

  Massage the chopped kale with your hands until it softens and turns dark green, then layer the bowl starting with quinoa.

• 6

  Top with the roasted vegetables, chickpeas, and tofu, then drizzle the creamy tahini sauce over the bowl and serve immediately.