NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

0.5 cup cooked brown lentils

1 cup broccoli florets

3 tbsp nutritional yeast

1 tbsp tahini

1 tbsp lemon juice

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tsp low sodium tamari

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Press the tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a mixing bowl, toss the tofu cubes and broccoli florets with avocado oil, tamari, and half of the garlic powder.

• 4

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

• 5

  While roasting, prepare the dressing by whisking together the tahini, lemon juice, nutritional yeast, remaining garlic powder, and 1-2 tablespoons of warm water until smooth and pourable.

• 6

  Warm the pre-cooked lentils in a small saucepan over low heat or in the microwave for 60 seconds.

• 7

  Assemble the bowl by placing a bed of fresh baby spinach at the bottom, followed by the warm lentils, roasted broccoli, and crispy tofu cubes.

• 8

  Drizzle the creamy tahini dressing over the entire bowl and finish with a sprinkle of sea salt and black pepper.