NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.13 cup Cooked chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

0.5 tsp Avocado oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tsp Lemon juice

1 tbsp Water

0.5 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a large bowl, toss the tofu cubes and broccoli florets with avocado oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the tofu and broccoli in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the tofu is golden and the broccoli edges are crispy.

• 5

  While the vegetables roast, prepare the dressing by whisking together the tahini, nutritional yeast, lemon juice, and water in a small bowl until smooth and pourable.

• 6

  Assemble the Buddha bowl by placing the cooked quinoa and chickpeas at the base of the bowl.

• 7

  Top with the roasted tofu and broccoli, then drizzle the creamy tahini dressing over the entire bowl.

• 8

  Finish by garnishing with hemp hearts for an extra boost of plant-based protein and a light crunch.