NUTRITION

SERVINGS

INGREDIENTS

5 oz Extra firm tofu

0.5 cup Chickpeas

0.25 cup Cooked quinoa

0.5 cup Nonfat plain Greek yogurt

1.5 tbsp Hemp hearts

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Olive oil

1 tsp 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 and line a large rimmed baking sheet with parchment paper.

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into uniform 1/2-inch cubes.

• 3

  In a large mixing bowl, toss the tofu cubes, chickpeas, broccoli florets, and sliced bell peppers with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the tofu is golden and vegetables are tender-crisp.

• 5

  While the vegetables roast, whisk together the nonfat plain Greek yogurt and lemon juice in a small bowl until the dressing is smooth and pourable.

• 6

  Assemble the Buddha bowl by placing the warm cooked quinoa at the base and topping it with the roasted tofu and vegetable mixture.

• 7

  Drizzle the creamy lemon-yogurt dressing over the top and finish with a sprinkle of hemp hearts for a final protein boost.