NUTRITION

SERVINGS

INGREDIENTS

4 egg whites (approx. 120g total)

1 cup roasted canned chickpeas

1 small roasted sweet potato

1/3 cup cooked quinoa

1 cup baby spinach

1 tbsp tahini

1 tbsp lemon juice

1 tsp minced garlic

1 tbsp water

Salt & Pepper (to taste)

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat dry. Toss them with a pinch of salt, pepper, and a light drizzle of olive oil if desired, and spread on a baking sheet.

• 2

  Peel and cube the sweet potato. Toss with a small amount of olive oil, salt, and pepper, and place on another baking sheet.

• 3

  Roast the chickpeas for about 25-30 minutes until crispy, and roast the sweet potato cubes for 20-25 minutes until tender and slightly caramelized.

• 4

  While the chickpeas and sweet potato are roasting, prepare the quinoa according to package instructions. For a smaller portion, measure out 1/3 cup of cooked quinoa.

• 5

  In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth to create the creamy dressing.

• 6

  Lightly cook the egg whites in a non-stick skillet over medium heat until set, stirring occasionally.

• 7

  Assemble your bowl: layer the baby spinach at the base, then add quinoa, roasted sweet potato, roasted chickpeas, and cooked egg whites.

• 8

  Drizzle the creamy tahini dressing over the bowl, season with additional salt and pepper if needed, and serve immediately.