NUTRITION

SERVINGS

INGREDIENTS

10 oz firm tofu

0.25 cup canned chickpeas

1.5 cup broccoli florets

1 cup kale

2 tbsp hemp seeds

2 tbsp nutritional yeast

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Drain the firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

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

• 4

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

• 5

  While the vegetables roast, place the kale in a small bowl with the lemon juice and massage with your hands for 1-2 minutes until the leaves are tender and dark green.

• 6

  Assemble the bowl by layering the massaged kale at the bottom, topping with the roasted tofu, chickpeas, and broccoli, and finishing with a generous sprinkle of hemp seeds and nutritional yeast.