Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu; 0.5 cup canned chickpeas; 1 cup broccoli florets; 1 cup cauliflower florets; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 3 tbsp nutritional yeast; 1 tbsp hemp hearts; 0.5 tbsp tahini; 1 tbsp fresh lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large 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, then cut into 1-inch cubes.
In a large bowl, combine the tofu cubes, chickpeas, broccoli florets, and cauliflower florets.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure every piece is evenly coated.
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 the tofu is golden.
While the vegetables roast, whisk together the tahini, fresh lemon juice, and nutritional yeast in a small bowl, adding a tablespoon of warm water to reach a pourable consistency.
Divide the roasted mixture into bowls, drizzle generously with the creamy tahini sauce, and top with hemp hearts for a final boost of plant-based protein.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes