NUTRITION

SERVINGS

INGREDIENTS

1/2 cup roasted chickpeas (~82g)

100g baked tofu

1/2 cup cooked quinoa (~93g)

1/2 cup shelled edamame (~75g)

1/4 medium avocado (~50g)

1 cup baby spinach (30g)

1/2 cup cherry tomatoes (75g)

1/4 cup diced red bell pepper (40g)

1 tablespoon lime juice (15g)

1 teaspoon extra virgin olive oil (5g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain chickpeas; pat them dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil, then spread them on a baking sheet and roast for 20-25 minutes until crispy.

• 2

  While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. Season lightly with salt and pepper, and bake or pan-sauté until edges are golden.

• 3

  In a small pot, prepare quinoa according to package instructions. Once cooked, fluff with a fork and let it cool slightly.

• 4

  In a large bowl, combine baby spinach, halved cherry tomatoes, and diced red bell pepper. Add in the cooked quinoa, roasted chickpeas, baked tofu, and shelled edamame.

• 5

  Dice the avocado and gently fold into the bowl, taking care not to mash it.

• 6

  In a small bowl, whisk together lime juice, extra virgin olive oil, and a pinch of salt and pepper to create a simple dressing.

• 7

  Drizzle the dressing over the bowl and toss lightly to combine all ingredients evenly.

• 8

  Serve immediately and enjoy your nutrient-packed, crispy chickpea and avocado power bowl!