NUTRITION

SERVINGS

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1 small roasted sweet potato (100g)

1/4 cup firm tofu (85g)

1/2 cup shelled edamame (75g)

1/4 cup cooked quinoa (46g)

1 cup baby spinach (30g)

1 tbsp tahini (15g)

1 tsp olive oil (5g)

1 tbsp fresh lemon juice (18g)

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces.

• 2

  Rinse and drain the chickpeas. Pat them dry with a paper towel, then toss with a drizzle of olive oil, sea salt, and pepper.

• 3

  Spread the chickpeas on a baking sheet and roast in the oven for about 20-25 minutes until crispy, shaking the pan halfway through for even cooking.

• 4

  Meanwhile, toss the sweet potato cubes with a bit of olive oil, salt, and pepper, and place them on another baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

• 5

  Cube the firm tofu and season lightly with salt and pepper. Optionally, for extra crispiness, you can pan-sear the tofu in a non-stick skillet until edges turn golden.

• 6

  Prepare the quinoa according to package instructions if not pre-cooked.

• 7

  For the dressing, in a small bowl, whisk together tahini, olive oil, and fresh lemon juice. Add a splash of water if needed to reach your desired creamy consistency, and season with a pinch of salt and pepper.

• 8

  Assemble the bowl by layering the baby spinach at the bottom, then adding the roasted chickpeas, sweet potato, tofu, edamame, and quinoa.

• 9

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