NUTRITION

SERVINGS

INGREDIENTS

250 grams Extra Firm Tofu

0.75 cup Cooked Quinoa

0.5 cup Roasted Chickpeas

1 cup Chopped Broccoli

1 medium Carrot

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Press the extra firm tofu to remove excess water, then cut it into cubes.

• 2

  Toss the tofu cubes in a small amount of olive oil, salt, and pepper. For extra crunch, lightly coat with a sprinkle of your preferred spices if desired.

• 3

  Preheat your oven to 400°F. On a baking sheet, spread the tofu cubes and roast them for about 25-30 minutes until crispy, turning halfway through.

• 4

  Meanwhile, toss chopped broccoli and sliced carrots with a drizzle of olive oil, salt, and pepper on another baking sheet. Roast in the oven for 20 minutes or until tender and slightly caramelized.

• 5

  If using raw chickpeas, rinse and pat dry; then toss with a bit of olive oil, salt, pepper, and roast for 20-25 minutes until crunchy. (Alternatively, use pre-roasted chickpeas.)

• 6

  Prepare the quinoa as per package instructions if not already cooked.

• 7

  For the lemon-tahini dressing, whisk together tahini, lemon juice, minced garlic, a splash of water to thin the consistency, and a pinch of salt.

• 8

  In a bowl, layer the baby spinach as a base. Add the cooked quinoa, roasted tofu, chickpeas, and roasted vegetables.

• 9

  Drizzle the lemon-tahini dressing over the bowl and gently toss to combine all the flavors.

• 10

  Serve warm and enjoy your nutritious power bowl.