YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Buddha Bowl
Sheet-pan roasted tofu and chickpeas tossed with vibrant broccoli and peppers, finished with a nutty sprinkle of hemp seeds for a satisfyingly crunchy texture.
INGREDIENTS
0.33 cup cooked chickpeas
6 oz extra firm tofu
1 cup broccoli florets
0.5 cup red bell pepper
0 tbsp hemp seeds
2 tbsp nutritional yeast
0 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
1 tbsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Drain the extra firm tofu and press it firmly between paper towels to remove as much moisture as possible, then cut into half-inch cubes.
Place the tofu cubes, chickpeas, broccoli florets, and sliced red bell pepper onto the prepared baking sheet.
Drizzle the avocado oil over the ingredients and sprinkle evenly with sea salt, black pepper, and garlic powder.
Toss everything with your hands or a spatula until well-coated, then spread out into a single layer.
Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender.
Remove from the oven and immediately sprinkle with nutritional yeast and fresh lemon juice while still hot.
Transfer the mixture to a serving bowl and top with the hemp seeds for an extra boost of plant-based protein.