NUTRITION

SERVINGS

INGREDIENTS

1 cup Roasted Chickpeas (≈164g)

1/2 cup Shelled Edamame (≈78g)

1 cup Roasted Cauliflower (≈107g)

1 cup Roasted Broccoli (≈156g)

1 tbsp Tahini (≈15g)

1 tbsp Lemon Juice (≈15g)

1 clove Garlic (≈3g)

2 tbsp Mixed Fresh Herbs

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) for roasting the chickpeas and vegetables.

• 2

  Rinse and drain a can of chickpeas (or use pre-cooked chickpeas), pat dry, toss with a drizzle of olive oil, salt, pepper, and your favorite dried herbs, then spread them on a baking sheet. Roast for 20-25 minutes until slightly crispy.

• 3

  Cut the cauliflower into florets and separate the broccoli into small buds. Toss separately with a light coating of olive oil, salt, pepper, and a sprinkle of dried herbs. Roast on another baking sheet (or alongside chickpeas if space allows) for 20 minutes, stirring halfway for even browning.

• 4

  While your chickpeas and vegetables are roasting, prepare the lemon tahini drizzle. In a small bowl, whisk together tahini, lemon juice, a minced garlic clove, and chopped fresh herbs. If the drizzle is too thick, add a teaspoon of water at a time until desired consistency is reached.

• 5

  Steam or briefly blanch shelled edamame for 2-3 minutes if using frozen, then drain.

• 6

  Assemble the bowl by layering the roasted chickpeas, edamame, cauliflower, and broccoli. Drizzle evenly with the lemon tahini sauce.

• 7

  Garnish with additional fresh herbs if desired and serve warm.