NUTRITION

SERVINGS

INGREDIENTS

1/3 cup cooked quinoa

3/4 cup roasted chickpeas

1 cup roasted broccoli

3/4 cup shelled edamame

50g firm tofu

1 tbsp tahini

1 tbsp fresh lemon juice

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse and drain canned chickpeas (or use pre-cooked), then pat dry. Toss the chickpeas with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until crispy.

• 3

  Chop broccoli into florets, toss lightly with olive oil, salt, and pepper, and roast in the oven for about 15 minutes until tender with slight char.

• 4

  Meanwhile, prepare your cooked quinoa as per package instructions if not already prepared.

• 5

  Cut the firm tofu into small cubes and lightly season with salt and pepper. Optionally, you can pan-sear the tofu in a non-stick pan over medium heat for 3-4 minutes on each side for extra texture.

• 6

  For the creamy lemon-tahini dressing, whisk together tahini, fresh lemon juice, a teaspoon of olive oil, and a pinch of salt. Add a small splash of water if needed to reach a smooth, drizzly consistency.

• 7

  In a bowl, layer the quinoa as a base. Top with roasted chickpeas, roasted broccoli, shelled edamame, and tofu.

• 8

  Drizzle the creamy lemon-tahini dressing over the bowl and gently toss if desired, or serve the dressing on the side.

• 9

  Finish with a final sprinkle of salt and pepper to taste, and enjoy your nutrient-packed Buddha bowl!