Name: Roasted Vegetable and Chickpea Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 0.75 cup canned chickpeas; 1 cup broccoli florets; 1 cup cauliflower florets; 0.5 tbsp avocado oil; 0.5 tsp sea salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 2 tbsp nutritional yeast; 1 tbsp tahini; 1 tbsp lemon juice; 1 tbsp water

Nutrition

Per serving

500 calories

Protein: 34g; 25% of calories
Carbs: 44g; 32% of calories
Fat: 26g; 43% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Wrap the extra firm tofu in a clean kitchen towel and place a heavy object on top for 10 minutes to press out excess moisture.
Cut the pressed tofu into 1/2-inch cubes and place them in a large mixing bowl with the drained chickpeas, broccoli florets, and cauliflower florets.
Drizzle with avocado oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, then toss gently to coat.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until the vegetables are tender and tofu is golden.
While the vegetables roast, whisk together the nutritional yeast, tahini, lemon juice, and water in a small bowl until the dressing is smooth and velvety.
Transfer the roasted vegetable and tofu mixture to a serving bowl and drizzle the savory tahini dressing over the top before serving.

Nutrition

Ingredients

Instructions

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