Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, marinated tofu, and a light bed of quinoa and spinach, finished with a creamy tahini sauce and a hint of avocado for richness. This dish balances textures and flavors to fuel your day while fitting perfectly within your macro targets.

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NUTRITION

651kcal
Protein
32.3g
Fat
29.4g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

1/3 cup cooked Quinoa

150 grams Extra Firm Tofu

1 cup raw Spinach

1/8 medium Avocado

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas; pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, cumin, paprika, and a pinch of salt. Spread them evenly on a baking sheet.

  • 4

    Roast the chickpeas in the oven for 20-25 minutes until crisp.

  • 5

    While the chickpeas roast, cut the tofu into cubes and lightly sauté it in a non-stick pan until golden on all sides.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    In a small bowl, whisk together tahini and lemon juice with a tablespoon of water until smooth and slightly runny.

  • 8

    To assemble the bowl, layer the spinach at the base and add the cooked quinoa, roasted chickpeas, and sautéed tofu.

  • 9

    Top with slices of avocado and drizzle the tahini sauce over the bowl.

  • 10

    Serve immediately and enjoy your nutrient-packed, balanced Buddha bowl.

Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, marinated tofu, and a light bed of quinoa and spinach, finished with a creamy tahini sauce and a hint of avocado for richness. This dish balances textures and flavors to fuel your day while fitting perfectly within your macro targets.

NUTRITION

651kcal
Protein
32.3g
Fat
29.4g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (drained)

1/3 cup cooked Quinoa

150 grams Extra Firm Tofu

1 cup raw Spinach

1/8 medium Avocado

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Cumin

1 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas; pat them dry with a paper towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, cumin, paprika, and a pinch of salt. Spread them evenly on a baking sheet.

  • 4

    Roast the chickpeas in the oven for 20-25 minutes until crisp.

  • 5

    While the chickpeas roast, cut the tofu into cubes and lightly sauté it in a non-stick pan until golden on all sides.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    In a small bowl, whisk together tahini and lemon juice with a tablespoon of water until smooth and slightly runny.

  • 8

    To assemble the bowl, layer the spinach at the base and add the cooked quinoa, roasted chickpeas, and sautéed tofu.

  • 9

    Top with slices of avocado and drizzle the tahini sauce over the bowl.

  • 10

    Serve immediately and enjoy your nutrient-packed, balanced Buddha bowl.