NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

100 grams roasted Tofu

1 large Boiled Egg

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Peel (if preferred) and dice the sweet potato into 1-inch cubes. Toss with a teaspoon of olive oil, salt, and pepper, then spread evenly on a baking sheet.

• 3

  Rinse and drain the chickpeas. Pat dry with a towel, toss with a little olive oil, salt, and pepper, and place them on another baking sheet (or with the sweet potatoes if space allows) ensuring they don’t overlap.

• 4

  Cut the tofu into bite-sized cubes, season lightly with salt and pepper, then add to the baking sheet with the chickpeas for roasting.

• 5

  Roast the sweet potato, chickpeas, and tofu in the oven. Check after 20-25 minutes; sweet potatoes should be tender and tofu edges slightly crisp, while chickpeas should be crunchy.

• 6

  While roasting, prepare quinoa as per package instructions if not already cooked.

• 7

  Prepare a boiled egg: Place the egg in a small pot, cover with water, bring to a boil, simmer for 8-10 minutes, then cool, peel, and slice.

• 8

  Assemble the bowl: Start with the base of quinoa, add roasted sweet potatoes, chickpeas, and tofu. Top with sliced boiled egg.

• 9

  Season with additional salt and pepper if desired, and enjoy warm.