YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Oven-roasted tofu and chickpeas provide a satisfyingly crunchy texture when tossed with tender broccoli and served over a zesty, protein-packed Greek yogurt sauce.
INGREDIENTS
6 oz Firm tofu
0.75 cup Chickpeas
1 cup Broccoli florets
0.5 tbsp Olive oil
0.5 cup Greek yogurt
1 tbsp Hemp seeds
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.
In a large bowl, combine the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the tofu is golden and the broccoli is tender.
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until the consistency is smooth and creamy.
Spoon the yogurt sauce into the base of a shallow bowl, pile the roasted vegetables on top, and finish with a sprinkle of hemp seeds.