NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

0.5 cup canned chickpeas

1 cup broccoli florets

0.13 cup cooked quinoa

3 tbsp nutritional yeast

0.5 tbsp hemp hearts

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Rinse and drain the chickpeas, patting them thoroughly dry with a clean kitchen towel to ensure they crisp up.

• 4

  In a large mixing bowl, toss the tofu cubes, chickpeas, and broccoli florets with avocado oil, sea salt, garlic powder, and smoked paprika until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, or until the tofu is golden and the broccoli is tender.

• 6

  Place the warm cooked quinoa in the base of a bowl and top with the roasted vegetable and protein mixture.

• 7

  Finish the bowl by sprinkling with nutritional yeast and hemp hearts for added protein, then drizzle with fresh lemon juice before serving.