NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Chickpeas

1 cup Broccoli Florets

1 medium Red Bell Pepper

1/4 medium Red Onion (quartered)

0.5 cup Shelled Edamame

0.5 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

2 tbsp Water

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Rinse and drain the chickpeas. Pat them dry with a paper towel.

• 3

  In a bowl, toss chickpeas with olive oil, cumin, paprika, salt, and pepper.

• 4

  Spread the chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes until crispy, shaking the pan halfway through.

• 5

  While chickpeas are roasting, prepare the vegetables. Toss broccoli florets, sliced red bell pepper, and quartered red onion with a light drizzle of olive oil, salt, and pepper on another baking sheet.

• 6

  Roast the vegetables in the oven for about 20 minutes until tender and slightly caramelized.

• 7

  For the creamy tahini dressing, combine tahini, lemon juice, minced garlic, water, salt, and pepper in a small bowl. Whisk until smooth, adjusting water for the desired consistency.

• 8

  In a bowl, assemble the power bowl by layering the roasted chickpeas, vegetables, and shelled edamame.

• 9

  Drizzle the tahini dressing over the bowl and serve warm.