Name: Roasted Vegetable and Chickpea Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz extra firm tofu; 0.5 cup canned chickpeas; 1 cup broccoli florets; 1 cup brussels sprouts; 0.25 tsp olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp nutritional yeast; 1 tbsp lemon juice; 1 tsp dijon mustard; 1 tbsp water

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
Rinse and drain the canned chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.
Halve the brussels sprouts and chop the broccoli into bite-sized florets.
In a large mixing bowl, toss the tofu cubes, chickpeas, broccoli, and sprouts with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through, until the vegetables are charred and the tofu is golden.
While the vegetables roast, whisk together the nutritional yeast, lemon juice, dijon mustard, and water in a small bowl until smooth to create the dressing.
Transfer the roasted vegetable and protein mixture to a serving bowl and drizzle with the lemon-mustard dressing.

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Ingredients

Instructions

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