NUTRITION

SERVINGS

INGREDIENTS

8 oz Extra firm tofu

0.25 cup Canned chickpeas

0.13 cup Cooked quinoa

1 cup Broccoli florets

0.25 cup Diced sweet potato

0.25 tbsp Tahini

1 tbsp Nutritional yeast

0.25 tbsp Hemp seeds

1 tbsp Lemon juice

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and diced sweet potato.

• 4

  Drizzle with olive oil and season with sea salt, black pepper, garlic powder, and smoked paprika, tossing until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, or until the tofu is golden and the sweet potatoes are tender.

• 6

  While the vegetables roast, whisk together the tahini, lemon juice, and nutritional yeast in a small bowl, adding a teaspoon of water at a time until it reaches a drizzling consistency.

• 7

  Assemble the bowl by placing the cooked quinoa in the center and topping it with the roasted tofu and vegetable mixture.

• 8

  Garnish with hemp seeds and drizzle the creamy tahini dressing over the entire bowl before serving.