Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 10 oz Extra firm tofu; 0.25 cup Chickpeas; 1 cup Broccoli florets; 1 cup Cauliflower florets; 1 tsp Olive oil; 0.5 tsp Ground turmeric; 0.5 tsp Ground ginger; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 3 tbsp Nutritional yeast; 2 tbsp Hemp hearts; 1 tbsp Lemon juice

Nutrition

Per serving

556 calories

Protein: 44g; 29% of calories
Carbs: 40g; 27% of calories
Fat: 30g; 45% 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 extra firm tofu with a clean kitchen towel to remove excess moisture, then cut it into 1/2-inch cubes.
In a large mixing bowl, combine the tofu cubes, chickpeas, broccoli florets, and cauliflower florets.
Drizzle with olive oil and sprinkle with ground turmeric, ground ginger, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet to ensure even roasting.
Roast for 20-25 minutes, tossing halfway through the cooking time, until the vegetables are tender and the tofu is slightly crisp.
Remove the tray from the oven and immediately toss the roasted mixture with nutritional yeast and fresh lemon juice.
Transfer the mixture to a serving bowl and garnish with hemp hearts for a protein-rich finish and a satisfying crunch.

Nutrition

Ingredients

Instructions

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