NUTRITION

SERVINGS

INGREDIENTS

4 oz Firm tofu

0.5 cup Black beans

0.5 cup Nonfat Greek yogurt

0.25 oz Feta cheese

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Fresh spinach

0.13 tbsp Olive oil

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Press the firm tofu between paper towels to remove excess moisture, then cut it into 1-inch cubes.

• 3

  Place the tofu cubes, chopped red bell pepper, and sliced zucchini onto the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with chili powder, ground cumin, garlic powder, sea salt, and black pepper, tossing well to coat evenly.

• 5

  Roast in the oven for 20-25 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender.

• 6

  While the vegetables roast, whisk together the nonfat Greek yogurt, lime juice, and half of the fresh cilantro in a small bowl to create the crema.

• 7

  Warm the black beans in a small saucepan over medium heat or in the microwave until heated through.

• 8

  Assemble the bowl by placing the fresh spinach at the bottom, then topping with the warm black beans, roasted tofu, and vegetables.

• 9

  Drizzle the lime yogurt crema over the top and garnish with crumbled feta cheese and the remaining fresh cilantro.