NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked green lentils (198g)

1/2 cup roasted chickpeas (82g)

1/2 cup extra firm tofu, roasted (126g)

1 medium red bell pepper, roasted (119g)

1 medium carrot, roasted (61g)

1/2 medium zucchini, roasted (96g)

1 teaspoon olive oil (5g)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the green lentils, then cook them in water until tender (about 20-25 minutes) and drain thoroughly. Alternatively, use pre-cooked lentils.

• 3

  Rinse and drain a can of chickpeas, pat them dry, and toss with a small amount of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes until they become lightly crispy.

• 4

  Cut the extra firm tofu into cubes. Optionally, marinate in a splash of soy sauce and your favorite spices, then place on a baking sheet lined with parchment paper.

• 5

  Chop the red bell pepper into strips, the carrot into rounds or sticks, and slice the zucchini into half-moons. Toss all vegetables lightly with a teaspoon of olive oil, salt, and pepper.

• 6

  Place the tofu and prepared vegetables on another baking sheet. Roast them in the oven (or along with the chickpeas if space allows) for about 20-25 minutes until tender and slightly caramelized.

• 7

  To assemble the bowl, start with a base of cooked green lentils, then top with roasted chickpeas, tofu, and the assorted roasted vegetables.

• 8

  Serve warm and enjoy a hearty, nutritious bowl that's both satisfying and balanced.