NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Roasted Chickpeas

4 oz Crispy Extra Firm Tofu

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Red Bell Pepper Slices

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1/2 tsp Minced Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a bowl, toss the chickpeas with a bit of olive oil (optional), salt, pepper, and any preferred spices. Spread evenly on a baking sheet and roast for about 20-25 minutes until crispy.

• 3

  While the chickpeas roast, press the extra firm tofu to remove excess moisture, cut into 1-inch cubes, and toss with a pinch of salt and pepper. Place on a separate baking sheet and bake for 25-30 minutes, turning halfway, until the edges are golden and crispy.

• 4

  Prepare the quinoa according to package instructions and set aside.

• 5

  Lightly steam or roast the broccoli florets and red bell pepper slices for 5-7 minutes, keeping them crisp and vibrant.

• 6

  In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and a tablespoon of water (add more for thinner consistency) to create the creamy dressing.

• 7

  In a large bowl, combine the quinoa, roasted chickpeas, crispy tofu cubes, steamed broccoli, red bell pepper slices, and shelled edamame.

• 8

  Drizzle the lemon tahini dressing over the assembled bowl and gently toss to coat all ingredients.

• 9

  Serve immediately and enjoy your nutrient-packed, balanced bowl.