NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

4 large egg whites

1/3 cup diced firm tofu

1/2 cup broccoli florets

1/2 cup sliced red bell pepper

1 tbsp tahini

Salt, pepper, paprika 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 with a pinch of salt, pepper, and paprika.

• 3

  Place the seasoned chickpeas on a baking sheet lined with parchment paper. Roast in the oven for about 20-25 minutes until they turn crispy.

• 4

  Meanwhile, chop the broccoli into florets and slice the red bell pepper. Toss them lightly with salt, pepper, and a sprinkle of paprika. Add diced tofu to the mix.

• 5

  Spread the vegetable and tofu mixture onto another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred at the edges.

• 6

  While the chickpeas and vegetables roast, heat a non-stick skillet over medium heat and cook the egg whites until they are set and lightly scrambled.

• 7

  Once all components are cooked, assemble your bowl by placing the roasted chickpeas, vegetables, tofu, and egg whites together.

• 8

  Drizzle the tahini over the bowl, toss gently to combine, and serve warm.