NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

4 oz Firm tofu

1 cup Broccoli florets

0.5 tsp Extra virgin olive oil

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.5 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Hemp seeds

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas and tofu, then pat them very dry with a clean kitchen towel to ensure they crisp up beautifully in the oven.

• 3

  Cut the tofu into half-inch cubes and place them in a large mixing bowl along with the chickpeas and broccoli florets.

• 4

  Drizzle the olive oil over the mixture and sprinkle with nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the vegetables and protein are evenly coated in the spices, then spread them in a single layer on the prepared baking sheet.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the broccoli is charred at the edges and the tofu is golden and firm.

• 7

  While the bowl components roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until the sauce is smooth and pourable.

• 8

  Assemble the bowl by layering the roasted vegetable and protein mix, drizzling with the tangy yogurt sauce, and garnishing with hemp seeds and fresh parsley.