NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.25 cup Canned chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

1 cup Chopped kale

0.5 tbsp Tahini

3 tbsp Nutritional yeast

1 tbsp Lemon juice

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

• 3

  In a mixing bowl, toss the tofu cubes and rinsed chickpeas with the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the tofu and chickpeas in a single layer on the baking sheet and roast for 25 minutes until the tofu is golden and the chickpeas are slightly crunchy.

• 5

  While the tofu roasts, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender and bright green.

• 6

  Prepare the dressing by whisking together the tahini, nutritional yeast, lemon juice, and 2 tablespoons of warm water in a small jar until completely smooth.

• 7

  Assemble the bowl by placing the cooked quinoa and chopped kale at the base, then topping with the roasted tofu, chickpeas, and steamed broccoli.

• 8

  Drizzle the creamy lemon-tahini dressing over the entire bowl and serve immediately while warm.