Name: Roasted Vegetable and Chickpea Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Firm tofu; 0.5 cup Canned chickpeas; 1 cup Broccoli florets; 1 cup Sliced bell peppers; 0.5 tbsp Olive oil; 0.5 cup Plain 0% Greek yogurt; 1 tbsp Hemp hearts; 1 tbsp Nutritional yeast; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

448 calories

Protein: 37g; 31% of calories
Carbs: 37g; 31% of calories
Fat: 21g; 39% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Drain the tofu and press it firmly between paper towels for 5 minutes to remove excess moisture, then cut into 1/2-inch cubes.
Place the tofu cubes, drained chickpeas, broccoli florets, and sliced bell peppers onto the prepared baking sheet.
Drizzle with olive oil and season with sea salt and black pepper, tossing well to ensure everything is evenly coated.
Roast in the oven for 25 minutes, flipping the tofu halfway through, until the vegetables are tender and the tofu is golden and crisp.
While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, lemon juice, and garlic powder in a small bowl until smooth.
Spread the creamy yogurt mixture into the bottom of a serving bowl.
Top the yogurt with the roasted vegetable and tofu mixture, then finish with a sprinkle of hemp hearts before serving.

Nutrition

Ingredients

Instructions

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