NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.33 cup chickpeas

0.5 cup sweet potato

1 cup broccoli florets

3 tbsp nutritional yeast

1 tbsp hemp seeds

2 tsp tahini

1 tsp lemon juice

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Peel and cube the sweet potato into half-inch pieces and break the broccoli into small florets.

• 4

  In a large mixing bowl, toss the tofu, sweet potato, chickpeas, and broccoli with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the vegetables are tender and the tofu is golden.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl, adding a teaspoon of warm water at a time until a smooth, pourable consistency is reached.

• 7

  Assemble the bowl by placing the roasted tofu and vegetable mixture in a serving dish, sprinkling with hemp seeds, and drizzling the creamy tahini dressing over the top.