NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

5 oz extra-firm tofu

0.25 cup canned chickpeas

0.25 cup sweet potato

1 cup broccoli florets

0.5 cup non-fat Greek yogurt

0.5 tbsp tahini

2 tbsp nutritional yeast

0.5 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F 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 bite-sized cubes.

• 3

  Peel and cube the sweet potato into small half-inch pieces to ensure even cooking.

• 4

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

• 5

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes until the vegetables are tender and the tofu is golden.

• 6

  While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, tahini, lemon juice, and nutritional yeast in a small bowl until smooth.

• 7

  In a serving bowl, combine the cooked quinoa and drained chickpeas.

• 8

  Add the roasted vegetables and tofu to the bowl, then drizzle with the creamy lemon-tahini dressing and toss gently before serving.