NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

4 ounce Extra-Firm Tofu

0.5 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

2 tbsp Hemp Seeds

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Rinse and drain chickpeas, then pat dry. Toss them lightly with a pinch of your favorite spices (such as smoked paprika, garlic powder, salt, and pepper) and a drizzle of olive oil.

• 3

  Cut the extra-firm tofu into 1-inch cubes. For extra crispiness, optionally toss tofu lightly in a small amount of cornstarch and season with salt and pepper.

• 4

  Chop a medley of vegetables (broccoli florets, slices of red bell pepper, and zucchini rounds) and toss them with a little olive oil, salt, and pepper.

• 5

  Spread the chickpeas, tofu, and vegetables evenly on a baking sheet. Roast in the oven for about 20-25 minutes or until the chickpeas turn crispy, tofu edges are golden, and vegetables are tender.

• 6

  While roasting, heat your cooked quinoa if needed, or serve it at room temperature.

• 7

  Assemble your bowl by layering the quinoa at the base, then topping it with the roasted chickpeas, crispy tofu, and mixed vegetables.

• 8

  Finish by sprinkling hemp seeds over the top for added texture and nutty flavor. Enjoy your balanced and delicious meal!