NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 cup Kale

0.5 tbsp Hemp seeds

2 tbsp Nutritional yeast

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu to remove excess moisture, then cut into 1-inch cubes.

• 3

  Rinse and thoroughly pat dry the chickpeas using a clean kitchen towel to ensure they crisp up in the oven.

• 4

  In a large bowl, toss the tofu, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Arrange the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes until the tofu is golden and the chickpeas are crisp.

• 6

  While the vegetables roast, place the chopped kale in a large serving bowl and drizzle with lemon juice, massaging with your hands for 1 minute until the leaves are tender and dark green.

• 7

  Transfer the warm roasted tofu and vegetable mixture into the bowl with the massaged kale.

• 8

  Top the power bowl with hemp seeds and nutritional yeast before serving immediately.