NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Black beans

4 oz Firm tofu

1 cup Cauliflower rice

1 cup Bell peppers

0.25 tbsp Olive oil

0.25 cup Greek yogurt

1 tbsp Nutritional yeast

1 tbsp Pumpkin seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.5 tsp Cumin

1 tbsp Lime juice

PREPARATION

• 1

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

• 2

  Press the firm tofu to remove excess moisture, then crumble it into small bite-sized pieces.

• 3

  Slice the bell peppers into thin strips and place them on the baking sheet along with the crumbled tofu.

• 4

  Drizzle the tofu and peppers with olive oil and season with sea salt, black pepper, chili powder, and cumin. Toss to coat evenly.

• 5

  Roast in the oven for 20-25 minutes, or until the tofu is golden and the peppers are tender.

• 6

  While the vegetables roast, heat the cauliflower rice in a non-stick skillet over medium heat for 5-7 minutes until softened, then stir in the nutritional yeast.

• 7

  Rinse and drain the black beans, then warm them in a small saucepan or microwave.

• 8

  Assemble the bowl by layering the cauliflower rice at the bottom, followed by the roasted tofu, peppers, and black beans.

• 9

  Top with a dollop of Greek yogurt, a sprinkle of pumpkin seeds, and a fresh squeeze of lime juice before serving.