NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

3 oz extra firm tofu

1 cup chopped kale

0.5 cup broccoli florets

0.5 tbsp hemp hearts

2 tbsp nutritional yeast

0.25 tsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  Drain the extra firm tofu and press it firmly with a clean towel to remove as much moisture as possible, then cut it into half-inch cubes.

• 3

  In a large mixing bowl, combine the chickpeas and tofu cubes with avocado oil, garlic powder, smoked paprika, sea salt, and black pepper, tossing until evenly coated.

• 4

  Spread the chickpea and tofu mixture in a single layer on the prepared baking sheet and roast for 20 minutes.

• 5

  Remove the pan from the oven, add the broccoli florets to the sheet, and roast for an additional 10 to 12 minutes until the broccoli is tender and the tofu is golden.

• 6

  While the vegetables roast, place the chopped kale in a serving bowl and drizzle with lemon juice, massaging the leaves with your hands for 1 minute until they soften.

• 7

  In a small ramekin, whisk together the tahini, nutritional yeast, and a teaspoon of warm water until a smooth, pourable sauce forms.

• 8

  Assemble the power bowl by topping the massaged kale with the roasted chickpeas, tofu, and broccoli.

• 9

  Garnish the bowl with hemp hearts and drizzle the nutritional yeast tahini sauce over the top before serving.