NUTRITION

SERVINGS

INGREDIENTS

7 oz Extra firm tofu

0.2 cup Chickpeas

0.25 cup Shelled edamame

1 cup Broccoli florets

2 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0.25 tbsp Tahini

0.5 tsp Extra virgin olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, steam the shelled edamame in a small amount of water for 3 to 5 minutes until tender.

• 6

  In a small jar, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until a pourable consistency is reached.

• 7

  Assemble the Buddha bowl by layering the roasted tofu and vegetable mixture over the steamed edamame, then finish with a sprinkle of hemp seeds and the tahini dressing.