NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup canned chickpeas

1 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup baby spinach

3 tbsp nutritional yeast

1 tbsp lemon juice

1 tbsp water

1 tbsp hemp seeds

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

• 3

  Rinse the chickpeas and pat them thoroughly dry with a clean kitchen towel until no moisture remains.

• 4

  Place the tofu and chickpeas on the baking sheet and toss with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Roast for 25 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crunchy.

• 6

  While the tofu roasts, steam the broccoli florets for about 5 minutes until they are tender-crisp and bright green.

• 7

  In a small bowl, whisk together the nutritional yeast, lemon juice, and water until a smooth, creamy dressing forms.

• 8

  Assemble the bowl by placing the baby spinach at the bottom, followed by the steamed broccoli and the roasted tofu-chickpea mixture.

• 9

  Drizzle the nutritional yeast dressing over the bowl and garnish with hemp seeds before serving.