NUTRITION

SERVINGS

INGREDIENTS

150g Extra-Firm Tofu

1/2 cup Chickpeas (drained)

1/3 cup cooked Quinoa

1 cup chopped Kale

1/4 medium Avocado

2 tbsp Hemp Seeds

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

1 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F. Line a baking sheet with parchment paper.

• 2

  Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a bowl, toss the tofu with 1 teaspoon olive oil, 1/2 of the smoked paprika, and 1/2 of the garlic powder. Spread the tofu cubes on one side of the baking sheet.

• 3

  In a separate bowl, gently mix the drained chickpeas with the remaining smoked paprika and garlic powder. Spread the chickpeas on the other side of the same baking sheet.

• 4

  Roast the tofu and chickpeas in the preheated oven for 20-25 minutes, turning them halfway through, until the tofu is golden and the chickpeas are crispy.

• 5

  While the tofu and chickpeas roast, prepare the quinoa as per package instructions if not already cooked.

• 6

  In a large bowl, combine the chopped kale and cooked quinoa. Add the roasted tofu and chickpeas on top.

• 7

  Dice the avocado and add it to the bowl, then sprinkle with hemp seeds.

• 8

  For the dressing, whisk together tahini, lemon juice, a pinch of water to thin if necessary, and adjust seasoning as desired.

• 9

  Drizzle the dressing over the bowl, toss gently, and serve immediately.