NUTRITION

SERVINGS

INGREDIENTS

8 oz extra firm tofu

0.25 cup chickpeas

1 cup broccoli florets

1 cup chopped kale

0.13 cup cooked quinoa

0.5 tbsp tahini

1 tbsp lemon juice

2 tbsp nutritional yeast

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp 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 to remove excess moisture, then cut it into bite-sized cubes.

• 3

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

• 4

  Spread the mixture onto the baking sheet and roast for 20-25 minutes until the tofu is golden and the broccoli is tender.

• 5

  While roasting, place the chopped kale in a bowl and massage it with half of the lemon juice until it softens and turns bright green.

• 6

  In a small jar, whisk together the tahini, nutritional yeast, remaining lemon juice, and a tablespoon of warm water until smooth and pourable.

• 7

  Assemble the bowl by layering the cooked quinoa and massaged kale, then topping with the roasted vegetable mixture and a generous drizzle of the creamy tahini dressing.