NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

7 oz extra firm tofu

2 tbsp nutritional yeast

1 cup broccoli florets

1 cup baby spinach

1 tbsp tamari

1 tbsp lemon juice

1 tsp tahini

0.5 tbsp hemp seeds

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Pat the cooked chickpeas completely dry with a clean kitchen towel to ensure they get crispy.

• 4

  In a large mixing bowl, toss the tofu cubes and chickpeas with tamari, garlic powder, and smoked paprika until evenly coated.

• 5

  Spread the tofu and chickpeas in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through, until golden and firm.

• 6

  While the protein roasts, steam the broccoli florets over boiling water for 4-5 minutes until tender-crisp and bright green.

• 7

  In a small jar or bowl, whisk together the lemon juice, tahini, and nutritional yeast until a smooth, thick dressing forms.

• 8

  Assemble the bowl by placing the fresh baby spinach at the base, followed by the roasted tofu, chickpeas, and steamed broccoli.

• 9

  Garnish with hemp seeds, sea salt, and black pepper, then drizzle the lemon-tahini sauce over the top before serving.