Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz Firm tofu; 0.25 cup Chickpeas; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.25 tbsp Olive oil; 2 tbsp Nutritional yeast; 1 tbsp Hemp hearts; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

Nutrition

Per serving

573 calories

Protein: 49g; 32% of calories
Carbs: 40g; 26% of calories
Fat: 28g; 41% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Drain the tofu and press it firmly between paper towels to remove excess moisture, then cut it into 1-inch cubes.
In a large bowl, combine the tofu cubes, chickpeas, broccoli florets, and chopped bell pepper.
Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing the ingredients halfway through for even browning.
Transfer the roasted mixture to a serving bowl and top with nutritional yeast, hemp hearts, and a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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