NUTRITION

SERVINGS

INGREDIENTS

1/2 cup cooked Chickpeas

1/2 cup cooked Quinoa

5 oz Extra Firm Tofu, grilled

1 cup Mixed Roasted Vegetables

1 tbsp Tahini

1 tbsp Hemp Seeds

1 tbsp Lemon Juice

1 tsp Minced Garlic

PREPARATION

• 1

  Preheat the oven to 400°F. Spread rinsed and drained chickpeas on a baking sheet, drizzle with a touch of olive oil (if desired for extra crispiness), and season with salt, pepper, and your favorite spices. Roast for about 20-25 minutes until crispy.

• 2

  While chickpeas are roasting, chop a variety of vegetables (such as broccoli, zucchini, red bell pepper, and red onion), toss them lightly with olive oil, salt, and pepper, and roast on a separate baking sheet for 20 minutes until tender and slightly caramelized.

• 3

  Cook quinoa according to package instructions until fluffy, then set aside.

• 4

  Slice the extra firm tofu into cubes or strips. Grill the tofu on a preheated grill pan over medium-high heat for about 3-4 minutes per side until golden brown.

• 5

  Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, minced garlic, and a splash of water to achieve a smooth, drizzly consistency.

• 6

  Assemble the bowl by layering quinoa at the base, followed by roasted vegetables, roasted chickpeas, and grilled tofu.

• 7

  Drizzle the lemon-tahini dressing over the bowl and finish with a sprinkle of hemp seeds for an extra boost of protein and a nutty flavor.

• 8

  Serve warm and enjoy your vibrant, nutritious bowl!