NUTRITION

SERVINGS

INGREDIENTS

1/2 cup canned chickpeas (100g)

150g firm tofu

75g extra firm tofu

1/2 cup cooked quinoa (90g)

50g red bell pepper

50g zucchini

25g red onion

1/2 tbsp tahini (7g)

1 tsp olive oil (5g)

1 tbsp lemon juice (15g)

Mixed spices (cumin, paprika, garlic powder, salt, pepper) to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a pinch of cumin, paprika, garlic powder, salt, and pepper.

• 3

  Place the seasoned chickpeas on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until crispy, shaking the pan halfway through.

• 4

  While the chickpeas roast, press the tofu gently to remove excess moisture. Cut the tofu into cubes. Toss with a little olive oil and additional spices if desired.

• 5

  On another baking tray, combine the tofu cubes with chopped red bell pepper, zucchini, and red onion. Roast in the oven (or add during the last 15 minutes with the chickpeas) until the tofu is crispy and the vegetables are tender, about 15-20 minutes.

• 6

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

• 7

  In a small bowl, whisk together tahini, lemon juice, a tiny splash of water, and a drop of olive oil to create a smooth dressing.

• 8

  Assemble the bowl by layering the quinoa at the base, then adding the roasted chickpeas, tofu, and vegetables. Drizzle with the lemon-tahini dressing.

• 9

  Serve warm and enjoy your nutrient-packed, crispy spiced bowl.