NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked chickpeas

4 oz Extra firm tofu

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Nonfat Greek yogurt

2 tbsp Nutritional yeast

0 tsp Olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a clean towel to remove excess moisture, then cut into 1/2-inch cubes.

• 3

  Drain and rinse the chickpeas, patting them very dry with a paper towel to ensure they crisp up in the oven.

• 4

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

• 5

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing thoroughly to coat.

• 6

  Spread the vegetables and protein in a single layer on the prepared baking sheet and sprinkle evenly with the nutritional yeast.

• 7

  Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the broccoli is tender-crisp and the tofu is golden.

• 8

  While the bowl base roasts, whisk together the nonfat Greek yogurt and lemon juice in a small bowl until smooth and creamy.

• 9

  Divide the roasted vegetable mixture into bowls and finish with a generous drizzle of the lemon-yogurt sauce.