NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked Chickpeas

150 grams firm Tofu

1/2 cup cooked Quinoa

1 cup mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a bowl, combine the cooked chickpeas with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Toss well to ensure the chickpeas are evenly coated with the spices.

• 3

  Spread the seasoned chickpeas on a baking sheet lined with parchment paper and roast for 20-25 minutes until crispy, stirring halfway through for even cooking.

• 4

  While the chickpeas are roasting, cut the mixed vegetables (bell pepper, zucchini, and red onion) into bite-sized pieces. Toss them lightly with a pinch of salt and pepper and optionally a tiny drizzle of olive oil.

• 5

  Add the vegetables to the baking sheet during the last 15 minutes of the chickpeas' roasting time, or roast them separately until they become tender and slightly caramelized.

• 6

  In a separate pan, gently sauté the firm tofu (pressed and cubed) until lightly golden on all sides, seasoning with a pinch of salt and pepper.

• 7

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

• 8

  To assemble the bowl, layer the quinoa at the base, top with roasted chickpeas, sautéed tofu, and the roasted vegetables.

• 9

  Drizzle with fresh lemon juice and adjust seasoning with additional salt and pepper if desired.

• 10

  Serve warm and enjoy a balanced, flavorful meal.