NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup canned chickpeas

4 oz firm tofu

1 cup broccoli florets

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup 0% Greek yogurt

1 tbsp lemon juice

1.5 tbsp hemp seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Pat the cubed tofu and chickpeas very dry with a clean kitchen towel to ensure they achieve a crispy texture during roasting.

• 3

  On the prepared baking sheet, toss the tofu cubes, chickpeas, and broccoli florets with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture into a single layer and roast for 20 to 25 minutes, flipping the ingredients halfway through, until the tofu is golden and the broccoli is tender.

• 5

  While the vegetables are roasting, whisk together the Greek yogurt and lemon juice in a small bowl until the sauce is smooth and pourable.

• 6

  Assemble the grain bowls by placing the warm cooked quinoa at the base and topping it with the roasted vegetable and protein mixture.

• 7

  Drizzle the lemon-yogurt sauce over the top and finish with a sprinkle of hemp seeds for a boost of plant-based protein and a pleasant crunch.