NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.13 cup Cooked quinoa

0.25 cup Canned chickpeas

1 cup Broccoli florets

0.25 cup Cubed sweet potato

3 tbsp Nutritional yeast

1 tsp Tahini

1 tbsp Lemon juice

0.25 tsp Maple syrup

1 tsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Extra virgin olive oil

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

  In a large bowl, toss the tofu cubes, sweet potato, broccoli, and chickpeas with the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the vegetable and tofu mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the tofu is lightly golden.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, and nutritional yeast in a small bowl, adding 1-2 tablespoons of warm water to achieve a smooth, pourable consistency.

• 7

  Place the cooked quinoa in the bottom of a serving bowl and top with the roasted tofu and vegetable mixture.

• 8

  Drizzle the zesty tahini sauce over the bowl and garnish with hemp seeds before serving.