YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Grain Bowl
Oven-roasted broccoli and chickpeas tossed with savory tofu cubes, served over fluffy quinoa with a creamy, zesty Greek yogurt drizzle.
INGREDIENTS
5 oz extra firm tofu
0.5 cup cooked quinoa
0.5 cup canned chickpeas
1 cup broccoli florets
0.5 cup non-fat Greek yogurt
1 tsp lemon juice
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
1 tbsp hemp seeds
PREPARATION
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Drain and press the extra firm tofu to remove excess water, then cut it into half-inch cubes.
Rinse and pat the canned chickpeas dry with a towel to ensure they get crispy in the oven.
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.
Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes until the vegetables are tender and the tofu is golden.
While roasting, whisk together the non-fat Greek yogurt and lemon juice in a small bowl to create a smooth dressing.
Divide the cooked quinoa into bowls and top with the roasted vegetable and tofu mixture.
Drizzle the yogurt dressing over the top and sprinkle with hemp seeds before serving.