Ingredients
Pesto
- 1.5 medium zucchini, chopped
- 3/4 cup walnuts
- 3 cups fresh basil leaves
- 3 cups fresh spinach
- Juice of 3/4 lemon
- 3 tbsp nutritional yeast
- 5 garlic cloves
- 1.5 cans (225g drained) chickpeas
- 3 tbsp aquafaba
- Pinch of salt
Bowl
- 4 cups cooked quinoa
- 2 cups roasted Yukon gold potatoes
- 2 cups steamed mixed vegetables
- 2 cups cooked chickpeas
Baked Tofu
- 1 lb extra-firm tofu
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
Instructions
- Chop zucchini and garlic
- Combine all ingredients in food processor
- Process until smooth, add 1-2 tbsp water if needed
- Taste and adjust salt or lemon juice
- Cook 1.5 cups dry quinoa to yield 4 cups
- Roast 1 lb diced potatoes at 425°F for 25-30 minutes
- Steam 2 cups vegetables for 5-7 minutes
- Use 1.5 cans chickpeas, rinsed
- Divide into 4 containers with 1 cup quinoa, 1/2 cup potatoes, 1/2 cup veggies, 1/2 cup chickpeas per container
- Press tofu 20 minutes, cube
- Toss with soy sauce, garlic powder, paprika, olive oil
- Bake at 400°F for 25-30 minutes, flip halfway
- Divide into 4 containers, about 1/4 lb per serving
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 578kcal |
| Protein | 22.0g (15.2%) |
| Carbs | 80.1g (55.4%) |
| Fat | 24.9g (38.8%) |
|
Protein (15.2%)
Carbs (55.4%)
Fat (38.8%)
|
|
Recommended Products
Free Weight Loss Cheat Sheet
Ebooks
