NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup canned chickpeas

7 oz firm tofu

4 tbsp nutritional yeast

1 cup broccoli florets

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the firm tofu with a heavy object for 10 minutes to remove excess water, then cut into 1/2-inch cubes.

• 3

  In a medium bowl, toss the tofu cubes and chickpeas with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Spread the tofu and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chickpeas are crunchy and tofu is golden.

• 5

  While the protein roasts, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are tender-crisp and bright green.

• 6

  Assemble the bowl by placing the fluffy cooked quinoa at the base and topping it with the roasted tofu, chickpeas, and steamed broccoli.

• 7

  Finish the bowl by sprinkling the nutritional yeast over the top and drizzling with fresh lemon juice for a bright, tangy finish.