NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.5 cup canned chickpeas

1 cup cauliflower florets

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp hemp hearts

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Pat the tofu dry with a paper towel and cut into 1/2-inch cubes. Rinse and drain the chickpeas, then pat them dry thoroughly to ensure they get crispy.

• 3

  In a large bowl, toss the tofu cubes, chickpeas, and cauliflower florets with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.

• 6

  Spread the lemon-yogurt mixture into the bottom of a serving bowl.

• 7

  Top the yogurt with the roasted tofu, cauliflower, and chickpeas.

• 8

  Garnish the bowl with hemp hearts and freshly chopped parsley before serving.