NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas (cooked)

1/2 cup Shelled Edamame

1/2 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Pinch Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a baking sheet, toss the broccoli florets, red bell pepper slices, and zucchini with olive oil, garlic powder, salt, and pepper. Arrange them in a single layer.

• 3

  Roast the vegetables in the preheated oven for about 15-20 minutes until tender and slightly charred.

• 4

  While the vegetables are roasting, prepare the crispy chickpeas by rinsing and draining if using canned chickpeas. Pat them dry, season with a pinch of garlic powder, salt, and pepper, and lightly roast in the oven for the last 10 minutes alongside the vegetables, or sauté them in a non-stick pan over medium heat until crisp.

• 5

  Lightly warm the shelled edamame in a small pan or microwave for about 1-2 minutes.

• 6

  In a small bowl, combine tahini, lemon juice, a splash of water (to reach desired consistency), and a pinch of salt. Whisk until smooth to create the creamy dressing.

• 7

  Assemble your Buddha bowl by layering baby spinach at the base. Top with the roasted vegetables, crispy chickpeas, and edamame.

• 8

  Drizzle the lemon-tahini dressing over the bowl and toss gently to combine all the flavors.

• 9

  Serve immediately and enjoy your nutrient-packed, flavorful meal.