YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Sheet-pan roasted broccoli, chickpeas, and crispy tofu served over fluffy quinoa with a tangy, protein-packed lemon yogurt drizzle for a satisfying crunch.
INGREDIENTS
0.5 cup canned chickpeas
4 oz extra firm tofu
1 cup broccoli florets
0.25 cup cooked quinoa
0.5 cup non-fat plain Greek yogurt
2 tbsp nutritional yeast
0.25 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp hemp hearts
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel.
Press the extra firm tofu to remove excess moisture and cut into 1/2-inch cubes.
In a large bowl, toss the chickpeas, tofu cubes, and broccoli florets with olive oil, nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the broccoli is tender-crisp and the tofu is golden.
While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl to create the dressing.
Assemble the bowl by placing the cooked quinoa at the base, topping with the roasted vegetable and tofu mixture.
Drizzle the lemon yogurt sauce over the top and garnish with hemp hearts for extra protein and texture.