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 | 3357kcal |
| Protein | 164.4g (19.6%) |
| Carbs | 402.5g (48.0%) |
| Fat | 121.5g (32.6%) |
|
Protein (19.6%)
Carbs (48.0%)
Fat (32.6%)
|
|
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