Hearty Protein Bowl

Recipe Information

Ingredients

• 3 carrots, cut into wedges
• 3 tomatoes, cubed
• 2 cups broccoli florets
• 1 cup red bell pepper wedges
• 1 can (8 oz) chickpeas
• 1 cup firm tofu, cubed
• 2 sweet potatoes, cubed
• 2 tsp olive oil
• 1/2 cup spreadable nut cheese
• 1 tbsp soy sauce or tamari
• 1 tbsp hot or chili sauce
• 1 zucchini, ribboned

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Cut the vegetables into wedges and create ribbons from the zucchini.

Step 3

Cut the broccoli into large florets and peel and cube the sweet potatoes.

Step 4

Drain the chickpeas and cut the tofu into cubes.

Step 5

Toss the tofu, chickpeas, and sweet potatoes with the olive oil, soy sauce (or tamari), and chili sauce until evenly coated.

Step 6

Arrange the mixture in a single layer on a baking tray and bake for 15–20 minutes.

Step 7

Flip everything halfway through roasting until the vegetables are tender and nicely browned.

Step 8

Place the raw zucchini ribbons on serving plates and top with the roasted vegetables, tofu, and chickpeas.

Step 9

Top with spreadable nut cheese and microgreens, then serve. This is how I pack all my favorite grains and legumes into one energizing meal.

Nutrition Facts

Cost Information