NUTRITION

SERVINGS

INGREDIENTS

1/2 cup cooked Quinoa (92g)

1/2 cup roasted Chickpeas (82g)

200g Extra Firm Tofu

1 cup Mixed Greens (Spinach, 30g)

1/2 cup Shredded Red Cabbage (45g)

1/2 cup Chopped Red Bell Pepper (75g)

1/8 Avocado (25g)

1/4 cup Shelled Edamame (38g)

1 tsp Tahini (5g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (5g)

1 tsp Cumin Powder (2.3g)

Salt & Pepper to taste

PREPARATION

• 1

  Press the tofu lightly to remove moisture, then cut into cubes. In a bowl, toss tofu cubes with olive oil, cumin powder, salt, and pepper.

• 2

  Preheat the oven to 400°F. Spread the seasoned tofu on a baking sheet and roast for 20-25 minutes until crisp and golden, turning halfway through.

• 3

  Meanwhile, drain and rinse the chickpeas. Toss them in a small drizzle of olive oil, lemon juice, a pinch of salt, and pepper, then roast them in the oven (or air fry) at 400°F for about 20 minutes until slightly crispy.

• 4

  Prepare the quinoa as per package instructions if not already cooked.

• 5

  In a large bowl, combine the mixed greens, shredded red cabbage, chopped red bell pepper, and edamame.

• 6

  Add in the cooked quinoa, roasted chickpeas, and roasted tofu.

• 7

  For the tahini dressing, whisk together tahini, lemon juice, a splash of water to thin out if needed, and adjust salt and pepper to taste.

• 8

  Drizzle the tahini sauce over the bowl, add avocado slices on top, and gently toss to combine all flavors.

• 9

  Serve immediately and enjoy your nutrient-packed Buddha bowl.