NUTRITION

SERVINGS

INGREDIENTS

9 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

0.25 cup Cooked quinoa

2 cup Baby spinach

1 tbsp Hemp hearts

2 tbsp Nutritional yeast

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain the extra firm tofu and press it firmly between paper towels for 10 minutes to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the canned chickpeas, patting them dry with a kitchen towel to ensure they get crispy in the oven.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets.

• 5

  Drizzle with the extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat evenly.

• 6

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

• 7

  While the vegetables roast, place the fresh baby spinach and cooked quinoa in a large serving bowl.

• 8

  Remove the roasted mixture from the oven and layer it over the spinach and quinoa base.

• 9

  Sprinkle the nutritional yeast and hemp hearts over the top for a boost of savory flavor and plant-based protein.

• 10

  Finish the bowl with a squeeze of fresh lemon juice and serve immediately.