YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas
Enjoy a vibrant, hearty bowl featuring fluffy quinoa tossed with herb-roasted vegetables, crispy roasted chickpeas, tender cubes of tofu, and a sprinkle of nutritional yeast for a savory, umami kick. This balanced bowl blends textures and flavors perfectly, offering a light yet satisfying meal ideal for any time of the day.
INGREDIENTS
1 cup cooked quinoa (from 1/2 cup dry)
3/4 cup roasted chickpeas (canned, drained)
3 oz extra firm tofu
1 cup mixed roasted vegetables
1/2 tsp olive oil
2 tbsp nutritional yeast
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a small amount of olive oil, salt, and your favorite dried herbs. Spread them evenly on a baking sheet.
Roast the chickpeas in the preheated oven for about 20-25 minutes until they are crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the quinoa according to package directions. Typically, rinse 1/2 cup of dry quinoa, then combine with water (about 1 cup water) and simmer until the quinoa is fluffy and water is absorbed.
Dice the extra firm tofu into 1-inch cubes. If desired, lightly season with salt and pepper. In a non-stick pan over medium heat, sauté the tofu cubes until they are lightly golden on all sides, about 5-7 minutes.
Chop your vegetables (red bell pepper, zucchini, red onion) into bite-sized pieces. Toss them with a tiny drizzle of olive oil and herbs, then roast them in the oven for about 15-20 minutes until tender and slightly charred.
Assemble the bowl by layering the cooked quinoa as the base. Top with roasted vegetables, sautéed tofu, and crispy chickpeas.
Finish with a generous sprinkle of nutritional yeast for a cheesy, umami flavor boost. Serve warm and enjoy!