NUTRITION

SERVINGS

INGREDIENTS

6 oz firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup cooked quinoa

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

1 tsp fresh dill

PREPARATION

• 1

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

• 2

  Press the firm tofu with a clean kitchen towel to remove excess moisture, then cut into half-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and sliced red bell pepper.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and vegetables are tender.

• 6

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and fresh dill in a small bowl until the sauce is smooth and pourable.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, topping with the roasted tofu and vegetable mixture, drizzling generously with the yogurt sauce, and finishing with a sprinkle of hemp hearts.