YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Power Bowl
Sheet-pan roasted tofu and chickpeas tossed with charred broccoli and nutritional yeast for a savory, protein-packed bowl that satisfies with its crisp texture.
INGREDIENTS
0.33 cup Cooked chickpeas
8 oz Extra-firm tofu
1 cup Broccoli florets
1 cup Baby spinach
2 tbsp Nutritional yeast
0 tbsp Hemp seeds
0 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Lemon juice
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Press the tofu with a clean towel to remove excess moisture, then cut into 1/2-inch cubes.
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.
Remove from the oven and immediately sprinkle with nutritional yeast while still hot to create a savory coating.
Place fresh baby spinach in a serving bowl, top with the roasted vegetable and tofu mixture, and drizzle with fresh lemon juice.
Garnish with hemp seeds for an extra boost of plant-based protein and a subtle nutty crunch.