NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Chickpeas (drained)

1/4 cup Cooked Quinoa

1/2 cup Shelled Edamame

150g Firm Tofu, cubed and roasted

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1 cup Raw Spinach

1/4 cup Roasted Sweet Potato Cubes

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Drain and rinse chickpeas, then pat them dry with a paper towel.

• 2

  On a baking sheet, toss the chickpeas with a bit of olive oil, salt, pepper, and your choice of spices (such as smoked paprika or cumin) and roast for 20-25 minutes until crisp.

• 3

  While the chickpeas are roasting, prepare the vegetables. Cut zucchini, red bell pepper, red onion, and sweet potato into bite-sized pieces. Toss the sweet potato and red onion with a small drizzle of olive oil, salt, and pepper, and roast them for about 20 minutes until tender. The zucchini and bell pepper can be added during the last 10 minutes of roasting to maintain a slight crunch.

• 4

  Press the firm tofu to remove excess moisture, then cut into cubes. Lightly season the tofu with salt and pepper and roast on a separate baking tray (or with the vegetables if space allows) for approximately 15-20 minutes until golden.

• 5

  Prepare the creamy lemon-tahini dressing by whisking together tahini, lemon juice, a splash of water (to thin out the dressing), salt, and pepper until smooth.

• 6

  For assembly, layer the raw spinach at the base of your bowl. Add the cooked quinoa, roasted chickpeas, edamame, roasted tofu, and the assortment of roasted vegetables.

• 7

  Drizzle the lemon-tahini dressing over the bowl and gently toss to combine all components. Serve warm or at room temperature.