NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

4 oz Firm tofu

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 cup Baby spinach

3 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

1 tsp Olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel; press the tofu to remove excess moisture and cut into 1/2-inch cubes.

• 3

  In a large bowl, toss the chickpeas, tofu cubes, and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the chickpeas are crispy and the tofu is golden.

• 5

  While the vegetables roast, whisk together the nutritional yeast and lemon juice in a small bowl, adding 1-2 tablespoons of warm water until a smooth, pourable dressing forms.

• 6

  To assemble, divide the fresh baby spinach and cooked quinoa between bowls, top with the roasted chickpea and veggie mixture, sprinkle with hemp seeds, and drizzle with the golden dressing.