NUTRITION

SERVINGS

INGREDIENTS

4 oz Extra firm tofu

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 cup Chopped kale

0.5 cup Sliced red bell pepper

0.25 tbsp Avocado oil

2 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.25 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Garlic powder

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 1-inch cubes.

• 3

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and red bell pepper slices.

• 4

  Drizzle with avocado oil and sprinkle with garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the vegetable and tofu 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 vegetables are tender.

• 6

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, and a tablespoon of warm water in a small bowl until smooth.

• 7

  Place the chopped kale in a serving bowl and massage it slightly with a drop of lemon juice to soften the leaves.

• 8

  Top the kale with the roasted tofu and vegetable mixture, then sprinkle with nutritional yeast and hemp hearts.

• 9

  Drizzle the creamy tahini dressing over the entire bowl and serve immediately.