NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

6 oz extra firm tofu

1 cup broccoli florets

1 cup chopped kale

1.5 tbsp hemp seeds

2 tbsp nutritional yeast

0.5 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they roast up crunchy.

• 4

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

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the tofu is golden and chickpeas are firm.

• 6

  While the vegetables roast, place the chopped kale in a bowl with the lemon juice and massage with your hands for 1 minute until it becomes dark green and tender.

• 7

  In a small jar, whisk together the tahini, nutritional yeast, and 1 tablespoon of warm water until a smooth, pourable sauce forms.

• 8

  Assemble the bowl by placing the massaged kale at the base, topping with the roasted tofu and veggie mixture, sprinkling with hemp seeds, and finishing with the tahini drizzle.