NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained and rinsed)

1/2 cup cooked quinoa

4 oz firm tofu

50g broccoli

50g red bell pepper

50g zucchini

30g red onion

1/2 tbsp tahini

Spices: cumin, smoked paprika, salt, black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a non-stick spray.

• 2

  Pat the tofu dry and cut it into cubes. In a bowl, toss the tofu with a pinch of salt, smoked paprika, and a light spray of non-stick oil. Spread the tofu on half of the baking sheet.

• 3

  Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with cumin, smoked paprika, salt, and pepper, and spread them on the other half of the baking sheet.

• 4

  Chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces. In a bowl, lightly season the vegetables with salt, pepper, and a light mist of non-stick oil if desired.

• 5

  Place the vegetables on the baking sheet alongside the tofu and chickpeas. Roast everything in the oven for about 20-25 minutes, turning halfway through, until the tofu is golden, chickpeas are crispy, and vegetables are tender with slight char edges.

• 6

  While the tofu and vegetables roast, prepare 1/2 cup of cooked quinoa according to package instructions if not already prepared.

• 7

  In a small bowl, whisk together the tahini with a splash of water and a pinch of salt to create a light drizzle.

• 8

  To assemble the Buddha bowl, layer the quinoa at the base of a bowl, then add the roasted chickpeas, tofu, and vegetables.

• 9

  Drizzle the tahini dressing over the bowl, and serve warm.