NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.75 cup Non-fat Greek yogurt

1 tbsp Hemp hearts

1 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the tofu, chickpeas, broccoli florets, and sliced bell peppers on the baking sheet and toss with olive oil, garlic powder, oregano, sea salt, and black pepper.

• 4

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the tofu is golden brown.

• 5

  While the vegetables roast, whisk the lemon juice and chopped parsley in a small bowl to create the vinaigrette.

• 6

  Spread the Greek yogurt in a smooth layer across the bottom of a serving bowl.

• 7

  Pile the roasted vegetable and tofu medley on top of the yogurt.

• 8

  Finish by drizzling the herb vinaigrette over the dish and sprinkling with hemp hearts before serving.