NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Chickpeas (cooked)

6 ounces Extra Firm Tofu

1 cup Mixed Vegetables (Bell Pepper & Zucchini)

1 cup Baby Spinach

1 tablespoon Tahini

1 teaspoon Olive Oil

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  Rinse the cooked chickpeas, pat them dry, and toss with 1 teaspoon olive oil, salt, pepper, and your favorite spices (such as paprika and cumin). Spread them on a baking sheet.

• 3

  Cut the extra firm tofu into 1-inch cubes and season lightly with salt and pepper.

• 4

  Chop the bell pepper and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

• 5

  Place the tofu cubes and chopped vegetables on a separate baking sheet.

• 6

  Roast the chickpeas on the middle rack for about 20-25 minutes until crispy, stirring once halfway through.

• 7

  At the same time, roast the tofu and vegetables for about 20 minutes, until the tofu is slightly golden and the vegetables are tender.

• 8

  While roasting, prepare the creamy dressing by whisking together the tahini with a splash of water, lemon juice, salt, and pepper until smooth.

• 9

  Assemble the bowl by layering the baby spinach at the base, then add the roasted vegetables, tofu, and crispy chickpeas on top. Drizzle the tahini dressing over the bowl.

• 10

  Serve warm and enjoy your nutritious, protein-packed bowl.