Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz firm tofu; 0.5 cup chickpeas; 1.5 cup cauliflower florets; 1.5 tsp extra virgin olive oil; 0.5 tsp smoked paprika; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup nonfat Greek yogurt; 1 tbsp lemon juice; 2 tbsp hemp hearts; 1 tbsp fresh parsley

Nutrition

Per serving

560 calories

Protein: 54g; 33% of calories
Carbs: 53g; 32% of calories
Fat: 25g; 34% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Press the firm tofu with a clean towel to remove excess moisture, then cut into 1/2-inch cubes.
Rinse and drain the chickpeas, patting them dry thoroughly with a paper towel to ensure they get crispy.
In a large bowl, toss the tofu cubes, chickpeas, and cauliflower florets with the olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through, until the cauliflower is tender and the tofu is golden.
While the vegetables roast, whisk together the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl to create the dressing.
Transfer the roasted vegetable and tofu mixture to a serving bowl.
Drizzle with the lemon-herb yogurt dressing and sprinkle with hemp hearts before serving warm.

Nutrition

Ingredients

Instructions

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