YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl
Oven-roasted chickpeas and tofu cubes tossed with crisp broccoli florets and savory nutritional yeast for a satisfying, protein-packed bowl with a smoky finish.
INGREDIENTS
1 cup chickpeas
6 oz extra firm tofu
1 cup broccoli florets
2 tbsp nutritional yeast
0.25 tbsp hemp hearts
0.25 tsp olive oil
0.5 tsp smoked paprika
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Pat the chickpeas and cubed tofu completely dry with a clean kitchen towel to ensure maximum crispiness.
In a large bowl, toss the chickpeas, tofu, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the mixture in a single layer on the prepared baking sheet.
Roast for 25 minutes, tossing halfway through, until the chickpeas are crunchy and the tofu is golden brown.
Remove from the oven and immediately toss with nutritional yeast while the vegetables are still hot.
Transfer to a bowl and garnish with hemp hearts before serving.