NUTRITION

SERVINGS

INGREDIENTS

8 oz firm tofu

0.5 cup chickpeas

1 cup cauliflower florets

1 cup zucchini

2 tsp avocado oil

0.5 tsp turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

4 tbsp nutritional yeast

0.25 cup cooked millet

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Slice the zucchini into half-moons and ensure the cauliflower is cut into bite-sized florets.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, cauliflower, and zucchini.

• 5

  Drizzle with avocado oil and sprinkle with turmeric, ground cumin, sea salt, and black pepper, tossing until every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the vegetables are tender and the tofu is slightly crisp.

• 7

  Place the warm cooked millet in a serving bowl and top with the roasted vegetable and protein mixture.

• 8

  Finish the bowl by sprinkling with nutritional yeast and a fresh squeeze of lemon juice before serving.