NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup chickpeas

0.25 cup cooked brown lentils

1 cup broccoli florets

2 tbsp nutritional yeast

0.5 tbsp hemp seeds

0.25 tbsp tahini

1 tbsp lemon juice

0.25 tsp avocado oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into half-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes and rinsed chickpeas with avocado oil, smoked paprika, garlic 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 minutes, flipping halfway through, until the tofu is golden and the chickpeas are slightly crispy.

• 5

  While the protein roasts, steam the broccoli florets in a steamer basket over boiling water for 5 minutes or until they reach a vibrant green, tender-crisp texture.

• 6

  In a small bowl, whisk together the tahini, lemon juice, and nutritional yeast, adding a tablespoon of warm water at a time until the sauce reaches a smooth, drizzling consistency.

• 7

  Assemble the Buddha bowl by placing the cooked brown lentils at the base and topping them with the steamed broccoli, roasted tofu, and crispy chickpeas.

• 8

  Finish the bowl by drizzling the creamy lemon-tahini sauce over the top and garnishing with hemp seeds for a final boost of plant-based protein.