NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (cooked)

150 grams Extra Firm Tofu

1/4 cup Cooked Quinoa

1/2 medium Sweet Potato (halved)

1 cup chopped Broccoli

0.5 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F. Line a baking sheet with parchment paper.

• 2

  In a mixing bowl, toss the chickpeas with half of the olive oil, smoked paprika, salt, and pepper. Spread them out on the baking sheet.

• 3

  Cut the sweet potato into cubes or rounds. On another section of the baking sheet, toss the sweet potato with a drizzle of olive oil, salt, and pepper.

• 4

  Cube the extra firm tofu and gently toss with a bit of olive oil, salt, and pepper. Add the tofu to the baking sheet if space allows or use a separate tray.

• 5

  Place the chickpeas, sweet potato, and tofu in the oven. Roast for 20-25 minutes or until the chickpeas are crispy, the sweet potato is tender and lightly caramelized, and the tofu is golden.

• 6

  While roasting, steam or lightly roast the broccoli until tender but still bright.

• 7

  Prepare the creamy tahini dressing by whisking together the tahini, lemon juice, a splash of water to thin if needed, and a pinch of salt.

• 8

  Assemble the bowl by layering the roasted chickpeas, tofu, sweet potato, quinoa, and broccoli over a bed of fresh greens if desired.

• 9

  Drizzle the tahini dressing over the bowl, toss gently, and serve warm.