NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Chickpeas (drained)

1/4 cup Fresh Parsley

1 Garlic Clove

0.5 tsp Ground Cumin

0.33 cup Cooked Quinoa

150g Firm Tofu

1 cup Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Tahini

1 tsp Lemon Juice

Olive Oil Spray

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain the chickpeas and pat them dry.

• 2

  In a food processor, combine the chickpeas, fresh parsley, garlic, ground cumin, and a pinch of salt. Pulse until just combined, leaving some texture for a rustic falafel mixture.

• 3

  Form the mixture into small patties. Lightly spray a baking sheet with olive oil spray and place the patties on it.

• 4

  Bake in the preheated oven for 20-25 minutes, flipping halfway through to ensure even crisping. They should be golden and crisp on the outside.

• 5

  While the falafels are baking, prepare the power bowl base. In a bowl, layer the cooked quinoa, mixed greens, halved cherry tomatoes, and sliced cucumber.

• 6

  Drain and gently warm the cubed firm tofu in a non-stick pan (or roast it briefly in the oven) until lightly golden.

• 7

  Arrange the baked falafel patties and tofu on top of the veggie and quinoa bed.

• 8

  For the creamy tahini dressing, whisk together tahini, lemon juice, and a splash of water until a smooth, drizzly consistency forms. Adjust seasoning with salt and pepper if desired.

• 9

  Drizzle the tahini dressing over the bowl, serve immediately, and enjoy your nutritious, flavor-packed power bowl.