NUTRITION

SERVINGS

INGREDIENTS

¾ cup canned chickpeas (123g)

100g extra-firm tofu

½ cup shelled edamame (75g)

1 cup broccoli florets (90g)

1 medium red bell pepper (120g)

1 small zucchini (100g)

¼ red onion (40g)

½ tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Prepare the vegetables by chopping the broccoli into florets, slicing the red bell pepper into strips, slicing the zucchini into rounds, and thinly slicing the red onion.

• 3

  In a large bowl, combine the chickpeas, chopped vegetables, and edamame. Drizzle with ½ teaspoon of olive oil, season with salt, pepper, and a pinch of your favorite spices (such as cumin or paprika) if desired. Toss to coat evenly.

• 4

  Spread the vegetable mixture onto a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until the vegetables are tender and the chickpeas become crispy, stirring once halfway through to ensure even cooking.

• 5

  While the vegetables roast, cut the tofu into small cubes. Optionally, lightly pan-sear the tofu in a non-stick skillet for 3-4 minutes on each side until golden (this step adds extra texture but can be skipped if you prefer baked tofu).

• 6

  In a small bowl, whisk together the tahini, lemon juice, a splash of water to reach your desired drizzling consistency, and a pinch of salt.

• 7

  Once the vegetables are roasted and the tofu is ready, assemble your power bowl by layering the roasted vegetable mixture, tofu, and any remaining edamame. Drizzle the creamy tahini dressing over the top.

• 8

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