NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

3 tbsp Dry quinoa

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crispy.

• 4

  Place the tofu cubes, chickpeas, and broccoli florets on the prepared baking sheet and drizzle with the olive oil.

• 5

  Sprinkle the sea salt, black pepper, and garlic powder over the vegetables and protein, tossing well to coat everything evenly.

• 6

  Roast in the oven for 25 minutes, flipping the ingredients halfway through, until the tofu is golden and the chickpeas are slightly crunchy.

• 7

  While the vegetables roast, simmer the quinoa in water according to package directions until fluffy and the water is absorbed.

• 8

  Assemble the Buddha bowl by placing the cooked quinoa in the base and topping it with the roasted tofu, chickpeas, and broccoli.

• 9

  Garnish the bowl with nutritional yeast and hemp seeds, then finish with a bright squeeze of fresh lemon juice before serving.