Ingredients:

  • 14 oz extra firm tempeh, cubed
  • 28 oz organic chickpeas, drained and dried
  • 16 oz extra firm tofu, pressed
  • 4 large organic eggs
  • 2 cups dry quinoa
  • 3 lbs sweet potatoes, cubed
  • 1 lb brown rice
  • 8 cups fresh spinach
  • 4 large bell peppers
  • 1 large red onion
  • 1 head of garlic
  • 2 inches fresh ginger, minced
  • 1 cup Greek yogurt
  • 1 bunch fresh parsley and cilantro
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Arrange cubed sweet potatoes and dried chickpeas on separate large rimmed baking sheets. Roast until potatoes are tender and chickpeas are slightly crunchy.
  2. Simmer quinoa in a heavy-bottomed saucepan with water or vegetable broth until the germ separates and liquid is absorbed.
  3. Press the tofu for 20 minutes to remove moisture. Sauté the tofu and tempeh in a dry pan over medium heat until edges are golden brown and nutty in aroma.
  4. Prepare the Green Goddess dressing by blending Greek yogurt, parsley, cilantro, lemon juice, and olive oil in a high-speed blender until silky smooth.
  5. Assemble individual portions by layering grains, roasted vegetables, and proteins into airtight glass containers, keeping the dressing in separate small containers.