NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

7 oz Extra firm tofu

1 cup Broccoli florets

0.25 cup Cooked quinoa

1 tbsp Tahini

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  Press the extra firm tofu to remove excess moisture and cut it into uniform 1-inch cubes.

• 4

  Place the dried chickpeas, tofu cubes, and broccoli florets onto the prepared baking sheet in a single layer.

• 5

  Season the vegetables and tofu with sea salt, black pepper, and garlic powder, tossing gently to coat.

• 6

  Roast in the oven for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the chickpeas are crunchy.

• 7

  While roasting, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl until a smooth, thick dressing forms.

• 8

  Assemble the bowl by layering the baby spinach and cooked quinoa at the bottom of a large serving dish.

• 9

  Top the greens with the roasted chickpeas, tofu, and broccoli, then finish by drizzling the tahini sauce and sprinkling hemp hearts over the top.