NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

1 cup Chopped kale

3 tbsp Nutritional yeast

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lemon juice

0.25 tbsp Tahini

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Press the tofu with a heavy object for 10 minutes to remove excess moisture and then cut into 1/2-inch cubes.

• 3

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

• 4

  Spread the seasoned mixture in a single layer on a parchment-lined baking sheet and roast for 25 minutes until the chickpeas are crunchy and the tofu is golden.

• 5

  While the vegetables roast, place the chopped kale in a bowl with the lemon juice and massage with your hands for 2 minutes until the leaves are softened and dark green.

• 6

  In a small ramekin, whisk the tahini with a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by placing the massaged kale at the base and topping it with the roasted chickpea, tofu, and broccoli mixture.

• 8

  Garnish the bowl with the nutritional yeast and drizzle the creamy tahini sauce over the top before serving warm.