NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

6 oz Extra firm tofu

1 cup Broccoli florets

1 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.5 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 tbsp Nutritional yeast

1 tbsp Hemp seeds

PREPARATION

• 1

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

• 2

  Rinse the canned chickpeas and pat them completely dry with a clean kitchen towel; press the tofu to remove excess moisture and cut into 1-inch cubes.

• 3

  Place the chickpeas, tofu cubes, and broccoli florets on the prepared baking sheet and drizzle with olive oil.

• 4

  Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the vegetables and protein, tossing well to ensure an even coating.

• 5

  Roast in the oven for 25 to 30 minutes, tossing the ingredients halfway through, until the tofu is golden and the chickpeas are slightly crispy.

• 6

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

• 7

  Transfer the roasted chickpeas, tofu, and broccoli to a serving bowl, drizzle generously with the yogurt sauce, and garnish with hemp seeds.