NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup cooked chickpeas

1 cup broccoli florets

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.13 cup cooked quinoa

1 cup chopped kale

2 tbsp nutritional yeast

1 tbsp hemp hearts

0.25 tbsp tahini

1 tsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  Press the extra firm tofu to remove excess moisture, then cut it into even 1/2-inch cubes.

• 3

  Place the tofu cubes, chickpeas, and broccoli florets on the baking sheet; drizzle with olive oil and season with sea salt, black pepper, and garlic powder.

• 4

  Toss the vegetables and protein until evenly coated, then roast in the oven for 20-25 minutes until the tofu is golden and the broccoli is tender.

• 5

  While the vegetables roast, place the chopped kale in a small bowl and massage it with a splash of lemon juice for 1 minute until it softens.

• 6

  In a small ramekin, whisk together the tahini, remaining lemon juice, and water until a smooth, pourable dressing forms.

• 7

  Assemble the bowl by layering the cooked quinoa and massaged kale at the base.

• 8

  Top with the roasted tofu, chickpeas, and broccoli, then sprinkle generously with nutritional yeast and hemp hearts.

• 9

  Drizzle the lemon-tahini dressing over the entire bowl and serve immediately.