NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked Chickpeas (approx 120g)

0.5 cup Shelled Edamame (approx 75g)

100g Extra Firm Tofu

1 small Roasted Sweet Potato (approx 100g)

2 cups Mixed Greens (approx 60g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder (3g)

Salt & Black Pepper to taste

PREPARATION

• 1

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

• 2

  In a bowl, toss the chickpeas with half the olive oil, a pinch of salt, black pepper, and garlic powder. Spread them out on the baking sheet and roast for about 25-30 minutes until crispy.

• 3

  While the chickpeas roast, peel and cube the sweet potato. Drizzle with a small amount of olive oil, season with salt and pepper, and spread on a separate baking sheet. Roast for about 20-25 minutes until tender and slightly caramelized.

• 4

  Press the tofu to remove excess moisture and cut into cubes. Optionally, you can lightly season the tofu with salt and pepper and roast it in the oven for 15-20 minutes for extra crispiness or simply pan-sear it in a non-stick skillet.

• 5

  Prepare the creamy lemon-tahini dressing by whisking together tahini, lemon juice, a touch of water to reach desired consistency, and a pinch of salt.

• 6

  Assemble your bowl by layering mixed greens at the base, then add the roasted sweet potato cubes, crispy chickpeas, tofu, and edamame.

• 7

  Drizzle the lemon-tahini dressing over the bowl before serving. Enjoy your nutritious and flavorful Buddha bowl!