NUTRITION

SERVINGS

INGREDIENTS

3/4 cup cooked quinoa (~140g)

2/3 cup roasted chickpeas (~120g)

1 cup roasted mixed vegetables (~150g)

4 oz roasted tofu (~113g)

1 tbsp creamy lemon-tahini sauce

1/2 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse and drain chickpeas. Toss them lightly with olive oil, salt, and your favorite spices, then spread them on a baking sheet lined with parchment paper.

• 3

  Cut mixed vegetables such as broccoli, bell pepper, and zucchini into bite-sized pieces. Drizzle with a small amount of olive oil, salt, and pepper, and spread on another baking sheet.

• 4

  Press tofu to remove excess moisture, then cut into cubes. Toss with a pinch of salt, pepper, and a drop of olive oil. Spread tofu cubes on a baking sheet.

• 5

  Roast the chickpeas, vegetables, and tofu in the preheated oven. Check chickpeas after 25-30 minutes until crispy, vegetables for about 20-25 minutes until tender, and tofu until edges start to brown.

• 6

  While these roast, prepare quinoa per package instructions if not pre-cooked.

• 7

  For the creamy lemon-tahini sauce, mix tahini with freshly squeezed lemon juice, a pinch of salt, and a little water to achieve a smooth drizzling consistency.

• 8

  Once all components are roasted and the quinoa is ready, assemble your bowl by layering quinoa, then adding chickpeas, roasted vegetables, and tofu.

• 9

  Drizzle the lemon-tahini sauce over the bowl and sprinkle nutritional yeast on top for an extra burst of umami flavor.

• 10

  Serve warm and enjoy your nutrient-packed, flavorful bowl!