Name: Crispy Chickpea and Quinoa Bowl with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 oz Tempeh, cubed; 0.5 cup Canned Chickpeas, rinsed and dried; 0.3 cup Cooked Quinoa; 2 tbsp Nutritional Yeast; 1 tbsp Pea Protein Powder (Unflavored); 1 tsp Tahini; 1 tbsp Lemon Juice

Nutrition

Per serving

446 calories

Protein: 42g; 37% of calories
Carbs: 42g; 37% of calories
Fat: 13g; 25% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed tempeh and dried chickpeas with a pinch of salt, pepper, and your favorite Mediterranean spices.
Spread the tempeh and chickpeas evenly on the baking sheet and bake for 20 minutes until crisp and golden.
In a small bowl, whisk together the nutritional yeast, pea protein powder, tahini, lemon juice, and 2-3 tablespoons of warm water to create a smooth, creamy dressing.
Assemble the bowl by placing the cooked quinoa at the bottom, topping it with the crispy chickpeas and tempeh, and drizzling the lemon-tahini dressing over the top.

Nutrition

Ingredients

Instructions

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