NUTRITION

SERVINGS

INGREDIENTS

3/4 cup roasted canned chickpeas

1/2 cup shelled edamame

1/2 cup cooked quinoa

3 ounces grilled extra-firm tofu

1 cup mixed roasted vegetables (broccoli, bell pepper, red onion)

1 serving creamy lemon-herb dressing (2 tbsp nonfat Greek yogurt with lemon juice and herbs)

PREPARATION

• 1

  Preheat the oven to 400°F. Rinse and drain the canned chickpeas, then pat them dry with a paper towel. Toss them lightly with a drizzle of olive oil, salt, pepper, and smoked paprika if desired.

• 2

  Spread the chickpeas on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through until they become crispy.

• 3

  While the chickpeas roast, cook quinoa as per package directions until fluffy. Set aside.

• 4

  Steam or lightly roast the mixed vegetables (broccoli, bell pepper, red onion) until tender but still vibrant.

• 5

  Slice the extra-firm tofu into cubes and grill on a non-stick pan over medium heat for 3-4 minutes per side until grill marks appear, seasoning lightly with salt and pepper.

• 6

  Prepare the creamy lemon-herb dressing by mixing nonfat Greek yogurt with a squeeze of fresh lemon juice, minced garlic, chopped fresh herbs (such as parsley or dill), and a pinch of salt and pepper.

• 7

  Assemble the power bowl by placing the cooked quinoa as the base, then topping with the roasted chickpeas, edamame, grilled tofu, and mixed vegetables.

• 8

  Drizzle the creamy lemon-herb dressing over the bowl. Toss gently to coat evenly and serve immediately.