NUTRITION

SERVINGS

INGREDIENTS

1/2 cup roasted chickpeas (~82g)

1/2 cup cooked quinoa (~92g)

200g extra-firm tofu, roasted

1 cup steamed broccoli (~91g)

1/2 medium red bell pepper, sliced (~46g)

1 cup fresh spinach (~30g)

1 tablespoon tahini (~15g)

1 teaspoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas. Pat dry with a paper towel, toss with a pinch of salt, pepper, and a light drizzle of olive oil if desired, then spread evenly on the baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan half-way through.

• 3

  While the chickpeas roast, press and cube the tofu. Toss tofu cubes with a sprinkle of garlic powder, salt, and pepper. Spread on another baking sheet and roast for about 20 minutes or until edges are golden and slightly crisp, turning halfway.

• 4

  Cook the quinoa according to package instructions or use pre-cooked quinoa, ensuring it remains fluffy.

• 5

  Steam the broccoli until tender yet still vibrant, about 4-5 minutes.

• 6

  For the tahini sauce, in a small bowl combine tahini, lemon juice, garlic powder, and a splash of water to achieve a smooth, drizzly consistency. Season with a pinch of salt.

• 7

  Assemble your bowl by layering the spinach first, then add quinoa, roasted chickpeas, tofu, steamed broccoli, and sliced red bell pepper.

• 8

  Drizzle the tahini sauce over the bowl, add additional salt and pepper if desired, and serve immediately.