This recipe is packed with plant-based protein, thanks to the tofu and chickpeas, which are key for supporting muscle repair, hormone production, and overall growth. Quinoa and chickpeas also deliver a hearty dose of fiber to aid digestion, stabilize blood sugar levels, and help you feel fuller, longer. On top of that, it’s rich in essential vitamins and minerals like Vitamin A, Vitamin C, Calcium, and Iron—nutrients that play a big role in keeping your immune system strong, your bones healthy, and your body energized.
Ingredients:
- 1 1/3 cups Quinoa (dry, rinsed)
- 1/3 cup All Natural Peanut Butter (runny)
- 3 tbsps Tamari
- 1 tbsp Sriracha
- 1/3 cup Water
- 2 tbsps Lime Juice
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, cubed)
- 1 1/2 cups Chickpeas (cooked)
- 2 tbsps Extra Virgin Olive Oil (divided)
- 1 tsp Chili Powder
- 2 cups Broccoli (cut into florets)
Instructions:
- Cook the quinoa according to the package directions. Meanwhile, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a jar, combine the peanut butter, tamari, sriracha, water, and lime juice. Shake to combine and season with salt and pepper. Set aside.
- In a large bowl, add the tofu and gently toss with 1/4 of the peanut sauce. Spread the tofu out evenly on the baking sheet.
- In the same bowl, add the chickpeas and drizzle with half the oil, chili powder, salt, and pepper. Place on the prepared baking sheet. Add the broccoli to the same bowl and toss with the remaining oil, salt, and pepper. Place on the prepared baking sheet.
- Transfer the baking sheet to the oven and bake for 25 minutes, flipping the tofu and tossing the chickpeas and broccoli halfway. Divide the cooked quinoa, tofu, chickpeas, and broccoli evenly into bowls and serve with the remaining peanut sauce. Enjoy!
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