NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted chickpeas (164g)

1/2 cup cooked quinoa (93g)

1 cup roasted broccoli (91g)

100g baked firm tofu

1 cup baby spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 tbsp tahini (15g)

1 tbsp lemon juice (15g)

1 tsp olive oil (5g)

1 tsp smoked paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse and drain the chickpeas. Pat them dry with a paper towel and toss in a bowl with 1 tsp olive oil, 1 tsp smoked paprika, and a pinch of salt and pepper. Spread them out on a baking sheet.

• 3

  On another baking tray, arrange broccoli florets. Drizzle with a tiny bit of olive oil and season lightly with salt and pepper.

• 4

  Cube the firm tofu, toss with a pinch of salt and pepper, and set aside.

• 5

  Roast chickpeas and broccoli in the oven for about 20-25 minutes, until the chickpeas are crispy and the broccoli is tender with slight char edges.

• 6

  While the chickpeas and broccoli are roasting, cook the quinoa as per package instructions if not pre-cooked.

• 7

  For the tofu, you can either add it to the baking sheet during the last 15 minutes of roasting or sauté it in a non-stick pan until lightly golden on all sides.

• 8

  Prepare the tahini dressing by whisking together 1/2 tablespoon tahini and 1 tablespoon lemon juice. Add a splash of water if needed to achieve a drizzling consistency.

• 9

  In a bowl, combine the cooked quinoa, roasted chickpeas, roasted broccoli, spinach, cherry tomatoes, and tofu.

• 10

  Drizzle the tahini dressing over the bowl, toss gently to mix, and adjust seasoning with additional salt and pepper if desired.

• 11

  Serve immediately and enjoy your vibrant, nutrient-packed Buddha bowl.