Crispy Chickpea Buddha Bowl with Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas and carrots, golden pan-fried tofu, and nutty quinoa, all nestled on a bed of fresh spinach and edamame. Drizzled with a creamy tahini sauce, this nourishing bowl delivers a satisfying crunch and a burst of flavors that will delight your palate.

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NUTRITION

561kcal
Protein
34.1g
Fat
21.9g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

125g Firm Tofu

1/2 cup Shelled Edamame (78g)

1 cup Fresh Spinach (30g)

1/2 cup Roasted Carrots (65g)

1 tablespoon Tahini (15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 3

    Peel and cut carrots into bite-sized pieces. Toss with a little olive oil, salt, and pepper and add to the baking sheet with chickpeas.

  • 4

    Roast the chickpeas and carrots for about 20-25 minutes, until the chickpeas are crispy and the carrots are tender and slightly caramelized.

  • 5

    While the chickpeas and carrots roast, prepare the quinoa following package instructions.

  • 6

    Press the tofu to remove excess moisture, then cut it into cubes. In a non-stick pan over medium heat, lightly pan-fry the tofu cubes until they are golden on all sides.

  • 7

    If using frozen edamame, steam or briefly microwave them until heated through.

  • 8

    In a bowl, layer the fresh spinach as the base. Add the cooked quinoa, roasted chickpeas, tofu, edamame, and roasted carrots.

  • 9

    Drizzle the tahini over the bowl. Optionally, squeeze a bit of lemon juice and sprinkle fresh herbs to enhance flavor.

  • 10

    Toss gently and serve immediately.

Crispy Chickpea Buddha Bowl with Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas and carrots, golden pan-fried tofu, and nutty quinoa, all nestled on a bed of fresh spinach and edamame. Drizzled with a creamy tahini sauce, this nourishing bowl delivers a satisfying crunch and a burst of flavors that will delight your palate.

NUTRITION

561kcal
Protein
34.1g
Fat
21.9g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

125g Firm Tofu

1/2 cup Shelled Edamame (78g)

1 cup Fresh Spinach (30g)

1/2 cup Roasted Carrots (65g)

1 tablespoon Tahini (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 3

    Peel and cut carrots into bite-sized pieces. Toss with a little olive oil, salt, and pepper and add to the baking sheet with chickpeas.

  • 4

    Roast the chickpeas and carrots for about 20-25 minutes, until the chickpeas are crispy and the carrots are tender and slightly caramelized.

  • 5

    While the chickpeas and carrots roast, prepare the quinoa following package instructions.

  • 6

    Press the tofu to remove excess moisture, then cut it into cubes. In a non-stick pan over medium heat, lightly pan-fry the tofu cubes until they are golden on all sides.

  • 7

    If using frozen edamame, steam or briefly microwave them until heated through.

  • 8

    In a bowl, layer the fresh spinach as the base. Add the cooked quinoa, roasted chickpeas, tofu, edamame, and roasted carrots.

  • 9

    Drizzle the tahini over the bowl. Optionally, squeeze a bit of lemon juice and sprinkle fresh herbs to enhance flavor.

  • 10

    Toss gently and serve immediately.