NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.5 cup Chickpeas

0.5 cup Sweet potato

1 cup Broccoli florets

3 tbsp Nutritional yeast

1 tbsp Hemp seeds

0.5 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Cube the extra firm tofu and sweet potato into bite-sized pieces, then drain and rinse the chickpeas, patting them very dry with a clean towel.

• 3

  Spread the tofu, sweet potato, and chickpeas onto the baking sheet and toss with olive oil, garlic powder, sea salt, and black pepper.

• 4

  Roast the mixture for 15 minutes, then remove from the oven to add the broccoli florets to the tray.

• 5

  Return the tray to the oven and roast for another 10 to 12 minutes until the sweet potatoes are fork-tender and the tofu is golden.

• 6

  In a small bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the dressing reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by layering the roasted vegetables and tofu, then sprinkle the nutritional yeast and hemp seeds over the top.

• 8

  Finish by drizzling the lemon-tahini sauce over the entire bowl and serve immediately while warm.