NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

4 oz Extra firm tofu

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 cup Plain Greek yogurt

0 tbsp Tahini

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean towel.

• 3

  Cut the extra firm tofu into 1/2-inch cubes and pat dry to ensure they get crispy.

• 4

  In a large bowl, toss the chickpeas, tofu, broccoli florets, and chopped bell pepper with olive oil, nutritional yeast, sea salt, black pepper, and garlic powder.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through.

• 6

  While the vegetables roast, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 7

  Divide the roasted mixture into bowls and drizzle generously with the lemon-tahini yogurt sauce before serving.