NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

4 oz Extra firm tofu

0.25 cup Cooked quinoa

0.75 cup Plain non-fat Greek yogurt

1 tbsp Hemp seeds

1 cup Fresh baby spinach

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.25 cup Cucumber

PREPARATION

• 1

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

• 2

  Pat the extra firm tofu very dry with paper towels and cut it into half-inch cubes.

• 3

  Place the tofu cubes and chickpeas on the baking sheet and toss them with the olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Roast the tofu and chickpeas for 20 to 25 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crisp.

• 5

  While the proteins roast, whisk together the Greek yogurt and lemon juice in a small bowl until the dressing is smooth and pourable.

• 6

  Assemble the bowl by placing the fresh baby spinach at the base and topping it with the cooked quinoa.

• 7

  Add the roasted tofu, crispy chickpeas, and diced cucumber to the bowl.

• 8

  Sprinkle the hemp seeds over the top and drizzle the entire bowl with the prepared lemon-yogurt dressing before serving.