YOUR SOLIN GENERATED RECIPE
Crispy Roasted Broccoli Bowl with Garlic Chickpeas
Savor a vibrant bowl featuring tender roasted broccoli and garlicky chickpeas, elevated with cubes of lightly pan-seared tofu and a perfectly poached egg. This dish bursts with roasted flavors, a touch of smoky paprika, and a drizzle of lemon-infused olive oil – a balanced, nourishing meal that delivers a satisfying crunch and gentle creaminess in every bite.
INGREDIENTS
1 cup cooked Chickpeas (240g)
2 cups chopped Broccoli (150g)
1 cup diced Firm Tofu (150g)
1 large Egg, poached
1 tsp Olive Oil
2 cloves Garlic, minced
1 tsp Smoked Paprika
Salt & Pepper to taste
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the cooked chickpeas with minced garlic, smoked paprika, a pinch of salt, and a drizzle of olive oil.
Spread the chickpeas evenly on half of the baking sheet. In another bowl, combine the chopped broccoli with a small drizzle of olive oil, salt, and pepper, then spread them on the other half.
Roast the chickpeas and broccoli in the preheated oven for about 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the broccoli is tender with caramelized edges.
While roasting, dice the firm tofu and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides. Season lightly with salt and pepper.
In a small pot, poach the egg to your preferred doneness.
Once all components are ready, assemble your bowl by layering the roasted broccoli and crispy garlic chickpeas, then add the pan-seared tofu cubes.
Top the bowl with the poached egg and drizzle with lemon juice for brightness. Add additional salt and pepper to taste if necessary.
Serve warm and enjoy your balanced, flavor-packed meal.