Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz firm tofu; 0.5 cup canned chickpeas; 0.25 cup cooked quinoa; 1 cup broccoli florets; 0.5 cup diced red bell pepper; 3 tbsp nutritional yeast; 1 tbsp hemp seeds; 0.5 tbsp tahini; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 1 tsp avocado oil

Nutrition

Per serving

530 calories

Protein: 37g; 27% of calories
Carbs: 48g; 34% of calories
Fat: 25g; 39% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Press the firm tofu between paper towels to remove excess water, then cut it into uniform half-inch cubes.
Spread the tofu, chickpeas, broccoli florets, and diced bell peppers in a single layer on the prepared baking sheet.
Drizzle with avocado oil and sprinkle evenly with sea salt, black pepper, garlic powder, and smoked paprika.
Roast for 20 minutes, tossing the ingredients halfway through, until the tofu is golden and the vegetables are tender-crisp.
In a small jar or bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until smooth and pourable.
Divide the cooked quinoa into serving bowls and top with the roasted tofu and vegetable mixture.
Garnish generously with nutritional yeast and hemp seeds, then finish with a drizzle of the zesty tahini sauce.

Nutrition

Ingredients

Instructions

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