A nutritious and satisfying power bowl featuring baked tofu, whole-wheat couscous, and roasted vegetables, perfect for meal prepping.

Scale

600 g extra-firm tofu

220 g whole-wheat couscous

400 g zucchini

400 g broccoli florets

1 1/2 tbsp olive oil

2 tsp garlic powder

1 lemon

50 g toasted sliced almonds

Salt to taste

Black pepper to taste

Preheat your oven to 400 degreesF (200 degreesC).
Press the extra-firm tofu to remove excess water, then cut it into 1-inch cubes.
Chop the zucchini into bite-sized pieces.
In a large bowl, combine the tofu, zucchini, and broccoli florets.
Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
Toss gently to ensure all ingredients are evenly coated.
Spread the seasoned tofu and vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender-crisp and the tofu is golden, flipping halfway through.
While the tofu and vegetables are roasting, prepare the whole-wheat couscous according to package directions.
Fluff the cooked couscous with a fork.
Once the tofu and vegetables are done, remove them from the oven.
Divide the couscous among four meal prep containers or bowls.
Top the couscous with the roasted tofu and vegetables.
Squeeze fresh lemon juice over each serving.
Garnish with toasted sliced almonds before serving or packing for meal prep.

Recommended kitchen tools: Digital Food Scale, Glass Meal Prep Containers and Vacuum Sealer.

Keywords: tofu, couscous, power bowl, meal prep, high protein, vegetarian, healthy, athlete, lunch, dinner