NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz firm tofu

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup plain non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel.

• 3

  Press the firm tofu to remove excess moisture and cut it into 1/2-inch cubes.

• 4

  In a large mixing bowl, combine the tofu, chickpeas, and broccoli florets.

• 5

  Drizzle the mixture with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until every piece is evenly coated.

• 6

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

• 7

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is smooth and creamy.

• 8

  Place the baby spinach in a large serving bowl and top with the warm roasted protein and vegetable mixture.

• 9

  Garnish with hemp hearts and drizzle the lemon-yogurt sauce over the top before serving.