NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas (roasted)

0.5 cup cooked Quinoa

8 oz Extra Firm Tofu, cubed

1 medium Red Bell Pepper, sliced

1 small Zucchini, sliced

1 cup Spinach

1 tsp Olive Oil

Spices: smoked paprika, garlic powder, salt, pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

• 2

  Toss the chickpeas with half of the olive oil and a pinch of smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, shaking the pan halfway through for even crispiness.

• 3

  While the chickpeas roast, prepare the quinoa if not already cooked according to package instructions.

• 4

  Press the extra firm tofu to remove excess moisture, then cut into cubes. In a non-stick skillet, heat the remaining olive oil over medium heat. Add the tofu cubes, seasoning lightly with salt and pepper, and sauté until golden and slightly crispy on all sides, about 6-8 minutes.

• 5

  In another pan or after removing the tofu, lightly sauté the sliced red bell pepper and zucchini for 3-4 minutes until just tender, leaving some crunch. Alternatively, these vegetables can be left raw for added texture.

• 6

  Assemble your power bowl by placing the cooked quinoa as the base. Top with the roasted chickpeas, crispy tofu, sautéed vegetables, and fresh spinach.

• 7

  Finish with an extra sprinkle of your favorite spices if desired, and serve warm.