Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 0.75 cup canned chickpeas; 2 oz firm tofu; 1 cup broccoli florets; 1 cup red bell pepper; 0.25 tbsp olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup non-fat Greek yogurt; 1 tbsp lemon juice; 1 tbsp hemp hearts

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the firm tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.
Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure crispiness.
Place the tofu cubes, chickpeas, broccoli florets, and sliced bell peppers onto the prepared baking sheet.
Drizzle the olive oil over the mixture and sprinkle evenly with garlic powder, smoked paprika, sea salt, and black pepper.
Toss the ingredients until well-coated and spread them out in a single layer to ensure even roasting.
Roast in the oven for 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crispy.
While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until smooth.
Transfer the roasted vegetable and protein mixture to a serving bowl, drizzle with the lemon-yogurt sauce, and top with hemp hearts.

Nutrition

Ingredients

Instructions

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