Name: Roasted Vegetable and Chickpea Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 6 oz raw firm tofu; 1 cup raw broccoli florets; 1 medium raw red bell pepper; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 2 tbsp nutritional yeast; 0.5 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1 tsp dried dill

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Pat the raw firm tofu dry with a clean towel to remove excess moisture and cut into 1/2-inch cubes.
In a large bowl, combine the cubed tofu, drained canned chickpeas, raw broccoli florets, and sliced raw red bell pepper.
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing until everything is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, or until the vegetables are tender and the tofu is slightly golden.
While the tray is roasting, whisk together the nonfat Greek yogurt, lemon juice, and dried dill in a small bowl to create the dressing.
Remove the tray from the oven, sprinkle the nutritional yeast over the hot vegetables and protein, and toss gently to incorporate.
Divide the roasted mixture into bowls and drizzle with the creamy lemon-dill sauce before serving.

Nutrition

Ingredients

Instructions

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