NUTRITION

SERVINGS

INGREDIENTS

4 oz seitan

0.5 cup chickpeas

4 oz firm tofu

1 cup broccoli florets

3 tbsp nutritional yeast

1 cup baby spinach

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

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

• 4

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

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the tofu and chickpeas are golden and firm.

• 6

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

• 7

  Place the baby spinach in a serving bowl as the base.

• 8

  Top the spinach with the roasted protein and veggie mixture, then finish by drizzling the creamy tahini dressing over the top.