NUTRITION

SERVINGS

INGREDIENTS

0.75 cup roasted chickpeas (123g)

1 medium roasted sweet potato (100g)

0.25 cup cooked quinoa (43g)

175g grilled extra-firm tofu

1 cup baby spinach

1 tbsp hemp seeds

1 tsp tahini

1 tbsp lemon juice

1 tbsp water

1 tsp garlic powder

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Rinse and drain canned chickpeas if using canned, then pat dry with a paper towel.

• 2

  Toss the chickpeas with a pinch of salt, pepper, and a drizzle of olive oil (optional) if desired, then spread evenly on a baking sheet. Roast for 20-25 minutes until crispy.

• 3

  Peel (if preferred) and cube the sweet potato. Toss with a little salt, garlic powder, and olive oil (optional), and roast on a separate baking sheet for about 25-30 minutes until tender.

• 4

  Meanwhile, cook the quinoa according to package instructions using water or vegetable broth. Once cooked, set aside.

• 5

  Slice the extra-firm tofu into thick strips or cubes. Season lightly with salt and pepper and grill in a non-stick pan over medium heat for about 4-5 minutes on each side until golden and crisp.

• 6

  Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, water, garlic powder, salt, and pepper in a small bowl. Adjust the consistency with more water if needed.

• 7

  Assemble the Buddha bowl by placing the baby spinach as a base, then add the roasted chickpeas, roasted sweet potato, quinoa, and grilled tofu.

• 8

  Drizzle the lemon-tahini dressing over the bowl and finish with a sprinkle of hemp seeds. Serve warm and enjoy.