NUTRITION

SERVINGS

INGREDIENTS

1 cup roasted chickpeas

1/2 cup boiled shelled edamame

3 oz roasted firm tofu

1 cup roasted mixed bell peppers

1 tsp olive oil

1 tbsp lemon juice

2 tbsp fresh herbs (parsley and thyme)

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas. Pat them dry with a paper towel, toss with a pinch of salt, pepper, and a tiny drizzle of olive oil, then spread evenly on the baking sheet. Roast for about 25-30 minutes or until crispy, shaking the pan halfway through.

• 3

  While the chickpeas roast, press the firm tofu gently to remove excess moisture. Cut into cubes, season lightly with salt and pepper, and set aside.

• 4

  Cut the mixed bell peppers into bite-sized pieces. Toss them lightly with a small drizzle of olive oil, salt, and pepper.

• 5

  Spread the tofu cubes and bell peppers on another baking tray. Roast in the same oven for about 20 minutes, or until the tofu edges are golden and the peppers are tender.

• 6

  Meanwhile, if not using pre-cooked edamame, boil shelled edamame in lightly salted water for 3-4 minutes, then drain.

• 7

  In a small bowl, whisk together olive oil, lemon juice, chopped fresh herbs, salt, and pepper to create the lemon-herb dressing.

• 8

  Assemble your bowl by layering the roasted chickpeas, tofu, bell peppers, and edamame. Drizzle the lemon-herb dressing over the top and gently toss to combine.

• 9

  Serve warm and enjoy this nutritious, protein-packed bowl.