Crispy Chickpea Buddha Bowl with Tahini Drizzle

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

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

Enjoy a vibrant bowl featuring crispy roasted chickpeas, perfectly pan-seared extra firm tofu, fluffy quinoa, and fresh chopped kale, accented by creamy avocado slices and a silky tahini drizzle. This wholesome and balanced bowl delivers a satisfying mix of textures and flavors, making it a nourishing choice for any meal of the day.

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NUTRITION

566kcal
Protein
32g
Fat
25.4g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas (~82g)

200g Extra Firm Tofu

1/2 cup Cooked Quinoa (~92g)

1 cup Chopped Kale (~67g)

1/4 Avocado (~50g)

0.75 tbsp Tahini (~11g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas; pat them dry with a paper towel.

  • 2

    Toss the chickpeas with your favorite spices (such as cumin, paprika, salt, and pepper) and a splash of olive oil. Spread them evenly on a baking sheet.

  • 3

    Roast the chickpeas in the oven for about 20 minutes, stirring halfway through, until they are crispy.

  • 4

    While the chickpeas are roasting, cut the tofu into cubes and gently sauté them in a non-stick pan over medium heat until they develop a light golden crust on all sides.

  • 5

    Prepare your cooked quinoa if not already done. Fluff it with a fork and set aside.

  • 6

    In a bowl, combine the chopped kale, cooked quinoa, roasted chickpeas, and sautéed tofu. Add in sliced avocado.

  • 7

    For the tahini drizzle, mix tahini with a little lemon juice, water, and a pinch of salt until you reach a smooth, pourable consistency. Drizzle evenly over the bowl.

  • 8

    Toss gently to combine all ingredients, and serve immediately.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

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

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

Enjoy a vibrant bowl featuring crispy roasted chickpeas, perfectly pan-seared extra firm tofu, fluffy quinoa, and fresh chopped kale, accented by creamy avocado slices and a silky tahini drizzle. This wholesome and balanced bowl delivers a satisfying mix of textures and flavors, making it a nourishing choice for any meal of the day.

NUTRITION

566kcal
Protein
32g
Fat
25.4g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Chickpeas (~82g)

200g Extra Firm Tofu

1/2 cup Cooked Quinoa (~92g)

1 cup Chopped Kale (~67g)

1/4 Avocado (~50g)

0.75 tbsp Tahini (~11g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas; pat them dry with a paper towel.

  • 2

    Toss the chickpeas with your favorite spices (such as cumin, paprika, salt, and pepper) and a splash of olive oil. Spread them evenly on a baking sheet.

  • 3

    Roast the chickpeas in the oven for about 20 minutes, stirring halfway through, until they are crispy.

  • 4

    While the chickpeas are roasting, cut the tofu into cubes and gently sauté them in a non-stick pan over medium heat until they develop a light golden crust on all sides.

  • 5

    Prepare your cooked quinoa if not already done. Fluff it with a fork and set aside.

  • 6

    In a bowl, combine the chopped kale, cooked quinoa, roasted chickpeas, and sautéed tofu. Add in sliced avocado.

  • 7

    For the tahini drizzle, mix tahini with a little lemon juice, water, and a pinch of salt until you reach a smooth, pourable consistency. Drizzle evenly over the bowl.

  • 8

    Toss gently to combine all ingredients, and serve immediately.