YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Buddha Bowl
Crispy tofu and chickpeas roasted with vibrant broccoli florets, served over a bed of massaged kale with a savory nutritional yeast dusting.
INGREDIENTS
8 oz extra firm tofu
0.5 cup canned chickpeas
1.5 cup broccoli florets
1 cup chopped kale
4 tbsp nutritional yeast
1 tbsp lemon juice
0 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess water, then cut into 1-inch cubes.
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, onion powder, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the tofu is golden and crispy.
While roasting, place the chopped kale in a serving bowl and drizzle with lemon juice, massaging the leaves with your hands for 1-2 minutes until they become tender and dark green.
Transfer the roasted vegetable and protein mixture onto the bed of kale and sprinkle the nutritional yeast over the top before serving.