Nourish & Flourish Protein Bowl

Ingredients

• 1 cup quinoa (cooked, base — high in protein + fiber)
• 1/2 cup chickpeas
• 1/2 cup grilled tofu (or swap for protein of choice)
• 1/2 cup roasted veggies (broccoli, zucchini, bell pepper, or whatever you have)
• 1/4 avocado
• 1 tbsp pumpkin seeds
• 1–2 cups leafy greens (spinach, kale, or arugula work great)
• 2 tbsp plain Greek yogurt (or dairy-free yogurt)
• 1 tsp lemon juice
• 1 tsp olive oil
• 1/2 tsp garlic powder
• Salt + pepper to taste

Directions

1. Cook the Quinoa: Rinse 1 cup quinoa under cold water. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and cook for 15 minutes, or until water is absorbed. Fluff with a fork and set aside. (Tip: Make a batch ahead of time for quick bowls all week.)
2. Prepare the Tofu: Press extra-firm tofu for 15 minutes to remove moisture. Slice into cubes, toss with olive oil, soy sauce, garlic, and smoked paprika. Grill or pan-sear for 3–4 minutes per side until golden.
3. Roast the Veggies: Preheat oven to 400°F (200°C). Toss broccoli, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, stirring halfway through, until tender and slightly charred.
4. Make the Dressing In a small bowl, whisk together 2 tbsp Greek yogurt, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp garlic powder, salt, and pepper. Adjust to taste — add more lemon for tang or a pinch of paprika for spice.
5. Assemble the Bowl: Start with quinoa and leafy greens as your base. Add Tofu, chickpeas, and roasted veggies.
6. Top with sliced avocado and pumpkin seeds.
7. Drizzle with yogurt-lemon dressing and enjoy!

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