NUTRITION

SERVINGS

INGREDIENTS

120g canned chickpeas, drained

1/3 cup cooked quinoa (approximately 62g)

150g firm tofu

80g zucchini

80g red bell pepper

80g sweet potato

30g red onion

1 tsp tahini

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika and garlic powder) for extra crunch.

• 3

  Spread the chickpeas on the baking sheet and roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through.

• 4

  Meanwhile, chop the zucchini, red bell pepper, sweet potato, and red onion into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

• 5

  While the chickpeas and vegetables roast, press the tofu to remove excess moisture and cut into cubes. Optionally, marinate the tofu with a splash of soy sauce and a pinch of garlic powder for added flavor.

• 6

  For the quinoa, if not already cooked, prepare it according to package instructions to yield roughly 1/3 cup cooked quinoa.

• 7

  To assemble the bowl, layer the quinoa at the base, then add the roasted vegetables, crispy chickpeas, and tofu.

• 8

  Drizzle with tahini. Serve warm and enjoy this balanced, nutrient-packed Buddha bowl.