NUTRITION

SERVINGS

INGREDIENTS

1/2 cup roasted chickpeas (approx. 82g)

200g extra-firm tofu

1/4 cup cooked quinoa (approx. 43g)

1/2 cup chopped broccoli (approx. 45g)

1/2 medium red bell pepper (approx. 75g)

1/2 cup shelled edamame (approx. 75g)

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, pat them dry, season lightly with salt, pepper, and a splash of olive oil if desired, and roast on a baking sheet for 20-25 minutes until crispy.

• 2

  Press the tofu to remove excess moisture. Cut it into cubes, lightly season with salt and pepper, and roast or pan-sear over medium heat until golden on all sides, about 10-12 minutes.

• 3

  Prepare the quinoa according to package directions if not already cooked.

• 4

  While the chickpeas and tofu are roasting, chop broccoli and red bell pepper into bite-sized pieces. Briefly steam or sauté the broccoli to retain its crunch, if preferred.

• 5

  For the lemon-tahini dressing, in a small bowl whisk together tahini, lemon juice, water, and a pinch of salt and pepper until smooth. Adjust consistency with a little more water if needed.

• 6

  In a large bowl, combine the roasted chickpeas, tofu, quinoa, broccoli, bell pepper, and shelled edamame.

• 7

  Drizzle the lemon-tahini dressing over the bowl and toss gently to combine all the flavors.

• 8

  Serve warm or at room temperature and enjoy your nutrient-packed meal.