NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas

1/3 cup cooked Quinoa

3 oz Extra Firm Tofu

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup sliced Red Onion

1 cup raw Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rinse and drain the canned chickpeas and pat them dry with a paper towel. Toss them lightly with a pinch of salt, pepper, and your favorite roasting spices if desired.

• 3

  On a baking sheet, spread the chickpeas evenly and roast in the preheated oven for 20-25 minutes until slightly crispy, stirring halfway through.

• 4

  While the chickpeas are roasting, prepare the vegetables. Toss the diced red bell pepper, zucchini, and sliced red onion with a light spray of olive oil (or use a non-stick spray) and a dash of salt. Spread them on a separate baking sheet and roast in the oven for about 15 minutes until tender.

• 5

  Press the extra firm tofu to remove excess moisture, then cut into cubes. Optional: quickly sauté or lightly roast the tofu cubes for 8-10 minutes with a sprinkle of salt for extra texture and flavor.

• 6

  Prepare the quinoa by following package instructions; measure out 1/3 cup cooked quinoa once ready.

• 7

  For the creamy tahini dressing, whisk together the tahini and lemon juice. If desired, add a spoonful of water to thin the dressing to your preferred consistency.

• 8

  Assemble the power bowl by layering the cooked quinoa, roasted chickpeas, tofu cubes, roasted vegetables, and raw spinach.

• 9

  Drizzle the creamy tahini dressing over the bowl and serve immediately.