NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

150g firm tofu

1 medium zucchini (101g)

1/2 medium red bell pepper (75g)

1/2 cup cherry tomatoes (75g)

1 cup baby spinach (30g)

1 tbsp tahini (15g)

1 tsp olive oil (5g)

1 tbsp lemon juice (15g)

Spices (cumin, salt, pepper) to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a drizzle of olive oil, a pinch of cumin, salt, and pepper.

• 3

  Cut the zucchini into half-moon slices, chop the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables lightly with a bit of olive oil, salt, and pepper.

• 4

  Press the tofu lightly to remove excess moisture and cut into 1-inch cubes. Lightly season the tofu cubes with salt, pepper, and a sprinkle of cumin.

• 5

  Spread the chickpeas, tofu, and chopped vegetables on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the tofu and vegetables are lightly browned.

• 6

  While the baking is in progress, prepare the lemon-tahini dressing by whisking together the tahini, lemon juice, a splash of water (to reach desired consistency), and a pinch of salt and pepper.

• 7

  Once roasted, assemble the bowl by layering the baby spinach at the base, then topping with the roasted chickpeas, tofu, and vegetables.

• 8

  Drizzle the lemon-tahini dressing over the bowl, toss gently, and serve warm.