Name: Roasted Vegetable and Chickpea Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz raw firm tofu; 0.5 cup canned chickpeas; 1 cup raw broccoli; 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; 0.25 cup nonfat greek yogurt; 1 tbsp lemon juice; 1 tsp dried oregano

Nutrition

Per serving

429 calories

Protein: 38g; 32% of calories
Carbs: 39g; 33% of calories
Fat: 18g; 34% 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 between paper towels to remove excess moisture, then cut into 1-inch cubes.
Place the tofu cubes, rinsed chickpeas, and broccoli florets onto the prepared baking sheet.
Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.
Toss everything together until the vegetables and protein are evenly coated in oil and spices.
Roast in the oven for 25 minutes, tossing the ingredients halfway through, until the tofu is golden and the broccoli is tender-crisp.
While the vegetables roast, whisk together the nonfat Greek yogurt, lemon juice, and dried oregano in a small bowl until smooth.
Transfer the roasted mixture to a bowl and drizzle with the lemon-yogurt sauce before serving.

Nutrition

Ingredients

Instructions

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