YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
A vibrant and nourishing bowl featuring crispy roasted chickpeas, perfectly cooked quinoa, tender edamame, fresh steamed broccoli, crisp red bell pepper, and peppery spinach, all brought together with a silky tahini drizzle. This bowl offers a delightful balance of textures and flavors, making each bite as satisfying as it is wholesome.
INGREDIENTS
3/4 cup roasted chickpeas (approx. 123g)
1/3 cup cooked quinoa (approx. 61g)
3/4 cup shelled edamame (approx. 112g)
1/2 cup steamed broccoli (approx. 78g)
1/2 medium red bell pepper (approx. 60g)
1 cup fresh spinach (approx. 30g)
1 tablespoon tahini (approx. 15g)
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a clean towel.
Toss the chickpeas with a small amount of olive oil (optional if within your daily fat goals), salt, pepper, garlic powder, and smoked paprika. Spread them out on a baking sheet lined with parchment paper.
Roast the chickpeas in the oven for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden.
While the chickpeas are roasting, prepare the quinoa by rinsing it and cooking it according to package instructions until fluffy.
Steam the broccoli until just tender and lightly vibrant in color. If using frozen edamame, steam or microwave them until heated through.
Assemble your bowl by layering the cooked quinoa as a base, then add the roasted chickpeas, steamed broccoli, shelled edamame, sliced red bell pepper, and fresh spinach.
Drizzle with tahini. For a thinner consistency, you can mix the tahini with a squeeze of lemon juice and a splash of water.
Toss gently to combine and enjoy your nutrient-packed Buddha bowl.