NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (soaked, then roasted)

1/2 cup cooked Quinoa

4.5 oz Firm Tofu

1 cup Baby Spinach

1/2 cup Roasted Carrots

1/2 cup Red Cabbage

1 tsp Extra Virgin Olive Oil

1 tsp Tahini

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry.

• 2

  Toss the chickpeas with a teaspoon of olive oil, salt, pepper, and any additional spices you like (such as smoked paprika or cumin). Spread them out on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway through.

• 3

  While the chickpeas roast, rinse quinoa and cook according to package instructions. Once done, fluff with a fork.

• 4

  Cut the tofu into cubes. In a non-stick skillet over medium-high heat, lightly sear the tofu cubes until golden and slightly crisp on all sides, seasoning with a pinch of salt.

• 5

  Prepare the vegetables: rinse the baby spinach, thinly slice the red cabbage, and chop the carrots into bite-sized pieces. Optionally, roast the carrots in the oven with the chickpeas if a warmer dish is preferred.

• 6

  In a small bowl, whisk together tahini and lemon juice to make a light dressing. Adjust salt and pepper as desired.

• 7

  Assemble your Buddha bowl by layering cooked quinoa at the base, then adding the roasted chickpeas, seared tofu, and fresh vegetables.

• 8

  Drizzle the lemon-tahini dressing over the bowl and serve immediately.