NUTRITION

SERVINGS

INGREDIENTS

4 oz firm tofu

0.5 cup canned chickpeas

0.5 tbsp extra virgin olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp nutritional yeast

1 cup baby spinach

1 tbsp hemp seeds

1 tsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Drain the tofu and chickpeas, then pat them very dry with a clean kitchen towel to ensure they achieve a crispy texture.

• 3

  Cut the tofu into small half-inch cubes and place them in a medium mixing bowl along with the chickpeas.

• 4

  Add the olive oil, smoked paprika, garlic powder, sea salt, and black pepper to the bowl and toss until everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through.

• 6

  Remove from the oven and immediately sprinkle the nutritional yeast over the hot tofu and chickpeas, tossing gently to coat.

• 7

  Place the baby spinach in a serving bowl and top with the roasted protein mixture.

• 8

  Finish the bowl by sprinkling with hemp seeds and drizzling with fresh lemon juice before serving.