NUTRITION

SERVINGS

INGREDIENTS

1.25 cups cooked chickpeas (200g)

150g extra-firm tofu

1 medium red bell pepper

1 cup zucchini (sliced)

0.5 medium red onion

1 tsp olive oil

1 tbsp tahini

1.5 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

Salt, pepper, and 1 pinch garlic powder to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a bowl, toss the chickpeas with a drizzle of olive oil, fresh rosemary, thyme, a pinch of garlic powder, salt, and pepper.

• 3

  Spread the seasoned chickpeas on a lined baking sheet and roast for 20-25 minutes until crispy, stirring halfway through.

• 4

  While the chickpeas roast, press the tofu to remove excess moisture and cut it into cubes. Toss the tofu with a little salt, pepper, and a light drizzle of olive oil.

• 5

  On another baking sheet, arrange the tofu cubes along with sliced red bell pepper, zucchini, and red onion. Roast in the oven for 15-20 minutes until the tofu is slightly golden and the vegetables are tender.

• 6

  For the dressing, in a small bowl, whisk together the tahini, lemon juice, a splash of water (to achieve desired consistency), and a pinch of salt.

• 7

  Assemble your power bowl by combining the roasted chickpeas, tofu, and vegetables. Drizzle generously with the creamy lemon tahini dressing.

• 8

  Serve warm and enjoy your nutrient-packed, flavorful meal.