Name: Roasted Vegetable and Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz raw firm tofu; 0.5 cup canned chickpeas; 1.5 cup raw broccoli florets; 1 cup raw kale; 0.25 tsp olive oil; 2 tbsp nutritional yeast; 0.5 tbsp hemp hearts; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp lemon juice; 1 tsp tamari

Nutrition

Per serving

538 calories

Protein: 51g; 35% of calories
Carbs: 39g; 27% of calories
Fat: 24g; 38% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper.
Press the raw firm tofu between paper towels for 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a large mixing bowl, toss the tofu cubes, canned chickpeas, and raw broccoli florets with olive oil, nutritional yeast, garlic powder, sea salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through, until the tofu is golden and the chickpeas are slightly crispy.
While the vegetables roast, place the raw kale in a serving bowl and drizzle with lemon juice and tamari, massaging the leaves with your hands for 2 minutes until they are dark green and softened.
Top the massaged kale with the roasted tofu, chickpeas, and broccoli, then sprinkle with the hemp hearts before serving warm.

Nutrition

Ingredients

Instructions

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