Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant and nourishing Buddha bowl featuring crispy roasted chickpeas, protein-packed tofu, and edamame atop a bed of fluffy quinoa, fresh spinach, and crunchy red bell pepper. Finished with a zingy lemon-tahini drizzle, this bowl harmonizes textures and flavors for a satisfying meal.

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NUTRITION

538kcal
Protein
37.2g
Fat
19.2g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (93g)

6 ounces firm tofu (170g)

1/2 cup shelled edamame (75g)

1 cup baby spinach (30g)

1/2 medium red bell pepper (75g)

1/2 tablespoon lemon-tahini dressing (7.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the chickpeas if not pre-roasted. Rinse and drain chickpeas, toss with a pinch of salt, pepper, and your preferred spices, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    In a small pot, prepare quinoa according to package instructions until fluffy.

  • 3

    Press the tofu and cut it into cubes. Optionally, pan-sear the tofu cubes in a non-stick skillet until the edges are golden for extra texture.

  • 4

    Lightly steam or microwave shelled edamame until just tender.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, tofu, and edamame. Top with baby spinach and sliced red bell pepper.

  • 6

    For the dressing, whisk together 1/2 tablespoon of tahini with fresh lemon juice, a splash of warm water, and a pinch of salt until smooth. Drizzle the dressing evenly over the bowl.

  • 7

    Toss gently or serve deconstructed, enjoying a mix of textures and flavors in every bite.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant and nourishing Buddha bowl featuring crispy roasted chickpeas, protein-packed tofu, and edamame atop a bed of fluffy quinoa, fresh spinach, and crunchy red bell pepper. Finished with a zingy lemon-tahini drizzle, this bowl harmonizes textures and flavors for a satisfying meal.

NUTRITION

538kcal
Protein
37.2g
Fat
19.2g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (93g)

6 ounces firm tofu (170g)

1/2 cup shelled edamame (75g)

1 cup baby spinach (30g)

1/2 medium red bell pepper (75g)

1/2 tablespoon lemon-tahini dressing (7.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the chickpeas if not pre-roasted. Rinse and drain chickpeas, toss with a pinch of salt, pepper, and your preferred spices, then roast on a baking sheet for 20-25 minutes until crispy.

  • 2

    In a small pot, prepare quinoa according to package instructions until fluffy.

  • 3

    Press the tofu and cut it into cubes. Optionally, pan-sear the tofu cubes in a non-stick skillet until the edges are golden for extra texture.

  • 4

    Lightly steam or microwave shelled edamame until just tender.

  • 5

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, tofu, and edamame. Top with baby spinach and sliced red bell pepper.

  • 6

    For the dressing, whisk together 1/2 tablespoon of tahini with fresh lemon juice, a splash of warm water, and a pinch of salt until smooth. Drizzle the dressing evenly over the bowl.

  • 7

    Toss gently or serve deconstructed, enjoying a mix of textures and flavors in every bite.