NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

4 oz extra firm tofu

0.25 cup cooked quinoa

1 cup broccoli florets

1 cup chopped kale

4 tbsp nutritional yeast

1.5 tbsp hemp seeds

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then cut into 1/2-inch cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20-25 minutes until the chickpeas are crispy and tofu is golden.

• 5

  While roasting, place the chopped kale in a bowl and drizzle with lemon juice, massaging with your hands for 1 minute until softened.

• 6

  Assemble the bowl by layering the cooked quinoa and massaged kale, then top with the roasted chickpea and veggie mixture.

• 7

  Finish by sprinkling the nutritional yeast and hemp seeds over the top for a savory, protein-packed crunch.