NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Canned chickpeas

2 cup Broccoli florets

0.5 cup Shelled edamame

0.25 cup Plain Greek yogurt

1 tbsp Hemp seeds

1 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly with a clean kitchen towel to remove as much moisture as possible, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them very dry with a paper towel to ensure they get crunchy in the oven.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Toss the ingredients until evenly coated with the oil and spices, then spread them in a single layer on the prepared baking sheet.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the broccoli is charred at the edges and the chickpeas are crisp.

• 7

  While the vegetables roast, steam the shelled edamame for 3 to 5 minutes until tender and bright green.

• 8

  Prepare the dressing by whisking together the Greek yogurt and lemon juice in a small bowl until the consistency is smooth and pourable.

• 9

  Assemble the power bowl by placing the steamed edamame at the base and topping with the roasted tofu, chickpeas, and broccoli.

• 10

  Drizzle the lemon-yogurt sauce over the top and finish with a sprinkle of hemp seeds for extra texture.