NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.25 cup cooked chickpeas

0.13 cup cooked quinoa

1 cup broccoli florets

1 cup chopped kale

0.5 tbsp tahini

1 tbsp lemon juice

1 tbsp nutritional yeast

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

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 firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into half-inch cubes.

• 3

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

• 4

  Spread the tofu and chickpeas in a single layer on the baking sheet and roast for 25 minutes, flipping halfway through, until golden and crispy.

• 5

  While roasting, steam the broccoli florets for 4-5 minutes until tender-crisp and massage the kale with a tiny splash of lemon juice to soften.

• 6

  Prepare the dressing by whisking together the tahini, remaining lemon juice, nutritional yeast, and 1 tablespoon of warm water until smooth.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, followed by the massaged kale and steamed broccoli.

• 8

  Top with the roasted tofu and chickpea mixture, then drizzle the creamy tahini sauce over the entire bowl and serve.