NUTRITION

SERVINGS

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/3 cup cooked quinoa

1 cup roasted broccoli

2 cups mixed greens

1 portion sliced avocado (approx. 1/4 medium)

1 tablespoon tahini sauce

150g grilled firm tofu

1/4 cup shelled edamame

PREPARATION

• 1

  Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry. Toss with a drizzle of olive oil, salt, pepper, and your preferred spices (such as smoked paprika and garlic powder) for extra crispiness.

• 2

  Spread the chickpeas on a baking sheet and roast for about 20-25 minutes until they are golden and crispy.

• 3

  While the chickpeas are roasting, cook the quinoa according to package instructions and set aside.

• 4

  Prepare the broccoli by tossing with a little olive oil, salt, and pepper, then roast on a separate baking sheet or alongside the chickpeas (if space allows) for 15-20 minutes until tender and slightly charred.

• 5

  Grill the tofu: Slice the tofu into cubes and marinate lightly with a splash of soy sauce and lemon juice. Grill or pan-sear over medium heat until lightly browned on all sides.

• 6

  For the tahini sauce, if desired, mix the tahini with a bit of water and lemon juice to achieve a smoother consistency.

• 7

  Assemble your Buddha bowl by laying down a base of mixed greens, then adding the cooked quinoa, roasted broccoli, crispy chickpeas, grilled tofu, and edamame.

• 8

  Top the bowl with sliced avocado and drizzle with the tahini sauce. Enjoy warm or at room temperature.