NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

4 oz firm tofu

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tbsp hemp seeds

1 tbsp nutritional yeast

PREPARATION

• 1

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

• 2

  Pat the tofu dry with a clean kitchen towel to remove excess moisture and cut into uniform half-inch cubes.

• 3

  In a large mixing bowl, combine the chickpeas, tofu cubes, and broccoli florets with olive oil, sea salt, black pepper, and garlic powder until well coated.

• 4

  Spread the vegetable and protein mixture in a single layer on the prepared baking sheet and roast for 25 minutes until the chickpeas are crunchy and the broccoli is charred.

• 5

  While the bowl base roasts, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl to create a tangy dressing.

• 6

  Divide the roasted ingredients into serving bowls, drizzle generously with the yogurt dressing, and finish with a sprinkle of hemp seeds.