NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

4 oz firm tofu

1 cup kale

0.5 cup broccoli florets

0.5 tbsp hemp seeds

2 tbsp nutritional yeast

0.5 tsp tahini

1 tbsp lemon juice

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them and the cubed tofu very dry with a clean kitchen towel.

• 3

  In a bowl, toss the chickpeas and tofu with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, shaking the pan halfway through.

• 5

  While the base roasts, steam the broccoli florets for about 5 minutes until they are bright green and just tender.

• 6

  Place the chopped kale in a serving bowl and massage it with half of the lemon juice for 1-2 minutes until the leaves are dark and softened.

• 7

  In a small jar or bowl, whisk together the tahini, nutritional yeast, remaining lemon juice, and 1 tablespoon of warm water to create a smooth dressing.

• 8

  Top the massaged kale with the roasted chickpeas, tofu, and steamed broccoli, then drizzle with the tahini dressing and sprinkle with hemp seeds.