NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

0.25 cup Shelled edamame

2 tbsp Nutritional yeast

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Tamari

PREPARATION

• 1

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

• 2

  Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch uniform cubes.

• 3

  Rinse and thoroughly pat the chickpeas dry with a kitchen towel to ensure they become crispy during roasting.

• 4

  In a large mixing bowl, combine the tofu cubes, chickpeas, and broccoli florets with olive oil, sea salt, black pepper, and garlic powder.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the tofu is firm and chickpeas are golden.

• 6

  While the vegetables roast, steam the shelled edamame in a small amount of water until tender, then drain.

• 7

  In a small bowl, whisk together the fresh lemon juice and tamari to create a bright, savory dressing.

• 8

  Assemble the Buddha bowl by placing the roasted tofu, chickpeas, and broccoli alongside the steamed edamame.

• 9

  Drizzle the lemon-tamari dressing over the top and finish with a generous sprinkle of nutritional yeast for a boost of umami flavor.