NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Chickpeas

0.25 cup Cooked quinoa

3 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 cup Broccoli florets

1 cup Chopped kale

1 tsp Avocado oil

1 tsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 avocado oil, sea salt, black pepper, garlic powder, and 2 tablespoons of the nutritional yeast.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until the tofu is golden and crispy.

• 5

  While the vegetables roast, place the chopped kale in a bowl and massage with a splash of lemon juice for 1-2 minutes until it becomes tender and dark green.

• 6

  In a small jar, whisk together the tahini, the remaining lemon juice, and 1 tablespoon of warm water to create a smooth, pourable dressing.

• 7

  Assemble the bowl by placing the cooked quinoa and massaged kale at the base, then topping with the roasted tofu, chickpeas, and broccoli.

• 8

  Garnish the bowl with hemp seeds and the remaining 1 tablespoon of nutritional yeast, then drizzle with the tahini dressing before serving.