NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

4 oz Firm tofu

1.5 cups Broccoli florets

0 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Smoked paprika

0.5 cup Non-fat plain Greek yogurt

1 tbsp Nutritional yeast

1 tbsp Lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the vegetables are charred and the chickpeas are crispy.

• 5

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

• 6

  Divide the roasted vegetable and protein mixture into bowls and drizzle generously with the savory lemon-yogurt sauce before serving.