YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Vegetable Grain Bowl
Roasted tofu and chickpeas tossed with vibrant broccoli and quinoa, finished with a savory nutritional yeast dusting for a satisfying crunch.
INGREDIENTS
9 oz Firm tofu
0.5 cup Chickpeas
0.25 cup Cooked quinoa
1 cup Broccoli florets
0.25 cup Red bell pepper
2 tbsp Nutritional yeast
0.25 tsp Olive oil
1 tbsp Tamari
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Press the firm tofu between paper towels to remove excess moisture, then cut into half-inch cubes.
In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and diced red bell pepper.
Drizzle with olive oil and tamari, then sprinkle with garlic powder, sea salt, and black pepper, tossing until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the tofu is golden and the vegetables are tender.
Place the cooked quinoa in a serving bowl or meal prep container and top with the roasted tofu and vegetable mixture.
Finish the bowl by sprinkling with nutritional yeast and drizzling with fresh lemon juice before serving.