NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

6 oz extra firm tofu

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp hemp seeds

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Drain the tofu and press it firmly between layers of paper towels for 5 minutes to remove excess moisture, then cut into half-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes, rinsed chickpeas, broccoli florets, and diced red bell pepper.

• 4

  Drizzle the mixture with olive oil and sprinkle with cumin, garlic powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the broccoli is charred and the tofu is golden.

• 6

  While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until the sauce is smooth and pourable.

• 7

  Transfer the roasted vegetable and protein mix to a serving bowl, drizzle with the lemon-yogurt sauce, and garnish with hemp seeds.