Name: Autumn Harvest Vegan Grain Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 0.25 cup Canned chickpeas; 0.13 cup Cooked quinoa; 2 tbsp Nutritional yeast; 0.5 tbsp Pumpkin seeds; 1 cup Brussels sprouts; 1 cup Kale; 0.5 tsp Olive oil; 0.5 tsp Tahini; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Instructions

Prep 15 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.
In a large bowl, toss the tofu cubes, chickpeas, and halved Brussels sprouts with olive oil, nutritional yeast, 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, flipping halfway through, until the tofu is golden and sprouts are tender.
While the vegetables roast, place the chopped kale in a small bowl and massage it with a splash of lemon juice for 1 minute until it softens and turns bright green.
In a small ramekin, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until smooth and pourable.
Assemble the bowl by placing the massaged kale and cooked quinoa at the base, then top with the roasted tofu, chickpeas, and Brussels sprouts.
Garnish with pumpkin seeds and drizzle the creamy tahini dressing over the top before serving.

Nutrition

Ingredients

Instructions

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