NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Canned chickpeas

0.25 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

0.5 tbsp Hemp seeds

PREPARATION

• 1

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

• 2

  Press the tofu with a heavy object for 10 minutes to remove moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

  Place the tofu cubes, chickpeas, broccoli florets, and sliced bell peppers on the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crunchy.

• 7

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

• 8

  To assemble, place the warm cooked quinoa in a bowl and top with the roasted vegetable and tofu mixture.

• 9

  Drizzle the yogurt dressing over the top and garnish with hemp seeds before serving.