NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra firm tofu

0.25 cup Chickpeas

0.5 cup Edamame

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 cup Baby spinach

2 tbsp Nutritional yeast

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tsp Tamari

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra firm tofu to remove excess moisture, then cut into bite-sized cubes and toss with garlic powder, sea salt, and black pepper.

• 2

  Arrange the tofu cubes and rinsed chickpeas on a parchment-lined baking sheet and roast at 400°F for 20 minutes until the chickpeas are slightly crisp and the tofu is golden.

• 3

  While the tofu roasts, steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and bright green.

• 4

  In a small bowl or jar, whisk together the tahini, lemon juice, tamari, and nutritional yeast with a tablespoon of warm water until the dressing is smooth and creamy.

• 5

  Assemble the lunch bowl by layering the fresh baby spinach and cooked quinoa at the base, followed by the roasted tofu, chickpeas, thawed edamame, and steamed broccoli.

• 6

  Drizzle the tahini dressing over the bowl and seal in an airtight container to keep fresh for a perfect high-protein work lunch.