NUTRITION

SERVINGS

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/2 medium Sweet Potato, roasted (65g)

1/2 cup shelled Edamame (75g)

100g Firm Tofu

1 cup raw Kale (67g)

1/2 cup cooked Quinoa (92g)

PREPARATION

• 1

  Preheat your oven to 425°F. Rinse and drain the chickpeas, pat them dry, toss with a little olive oil, salt, pepper, and smoked paprika for added flavor, then spread evenly on a baking sheet.

• 2

  Roast the chickpeas in the oven for 25-30 minutes until crisp, shaking the pan occasionally for even cooking.

• 3

  Meanwhile, peel and cube the sweet potato. Toss the cubes with a drizzle of olive oil, salt, and a pinch of cinnamon, then roast them on a separate baking sheet at the same temperature for about 20-25 minutes until tender and slightly caramelized.

• 4

  While the chickpeas and sweet potatoes roast, press the tofu to remove excess moisture and cut into bite-sized cubes. In a non-stick skillet over medium heat, lightly sauté the tofu with a splash of soy sauce until golden on all sides.

• 5

  Steam or quickly sauté the kale until just wilted, preserving its bright color and nutrients.

• 6

  Cook quinoa as per package instructions if not already prepared.

• 7

  Assemble the bowl by placing the quinoa as the base, then layer with roasted chickpeas, sweet potato cubes, edamame, sautéed tofu, and kale.

• 8

  Drizzle with your favorite light vinaigrette or a squeeze of lemon juice, toss gently, and serve warm.