NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

4 oz firm tofu

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.75 cup plain non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp seeds

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas and tofu, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

  Cut the tofu into half-inch cubes and place them on the baking sheet along with the chickpeas and broccoli florets.

• 4

  Drizzle the olive oil over the mixture and season with sea salt, black pepper, and garlic powder, tossing well to coat every piece.

• 5

  Spread the ingredients into a single layer and roast for 25 minutes, or until the broccoli is charred at the edges and the tofu is golden.

• 6

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth and creamy.

• 7

  Spread the yogurt mixture across the bottom of a serving bowl and pile the roasted vegetables and tofu on top.

• 8

  Finish the bowl with a sprinkle of hemp seeds for added texture and serve immediately.