Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant bowl featuring crispy roasted chickpeas, protein-packed tofu, fluffy quinoa, and crisp fresh veggies, drizzled with a light lemon-tahini dressing. This bowl marries textures and flavors for a wholesome meal that satisfies both taste and nutritional goals.

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NUTRITION

550kcal
Protein
31.3g
Fat
23.8g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

1/2 cup cooked quinoa (93g)

2 cups mixed greens (85g)

1/4 avocado (50g)

5 cherry tomatoes (85g)

1/2 cup shredded red cabbage (45g)

100g firm tofu, grilled

1/2 tbsp lemon-tahini dressing (7.5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favorite spices if desired. Spread them on a baking sheet and roast for 20-25 minutes until they are crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Prepare your vegetables: wash the mixed greens, slice the avocado into cubes, halve the cherry tomatoes, and shred the red cabbage.

  • 5

    Slice the tofu into cubes or strips and grill on a pan over medium heat until lightly browned on all sides.

  • 6

    Assemble the bowl by layering the cooked quinoa at the bottom, then add the roasted chickpeas, grilled tofu, and fresh vegetables.

  • 7

    Drizzle the lemon-tahini dressing over the bowl for a burst of flavor. Toss gently to combine and enjoy your nutritious Buddha bowl.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant bowl featuring crispy roasted chickpeas, protein-packed tofu, fluffy quinoa, and crisp fresh veggies, drizzled with a light lemon-tahini dressing. This bowl marries textures and flavors for a wholesome meal that satisfies both taste and nutritional goals.

NUTRITION

550kcal
Protein
31.3g
Fat
23.8g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (82g)

1/2 cup cooked quinoa (93g)

2 cups mixed greens (85g)

1/4 avocado (50g)

5 cherry tomatoes (85g)

1/2 cup shredded red cabbage (45g)

100g firm tofu, grilled

1/2 tbsp lemon-tahini dressing (7.5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favorite spices if desired. Spread them on a baking sheet and roast for 20-25 minutes until they are crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Prepare your vegetables: wash the mixed greens, slice the avocado into cubes, halve the cherry tomatoes, and shred the red cabbage.

  • 5

    Slice the tofu into cubes or strips and grill on a pan over medium heat until lightly browned on all sides.

  • 6

    Assemble the bowl by layering the cooked quinoa at the bottom, then add the roasted chickpeas, grilled tofu, and fresh vegetables.

  • 7

    Drizzle the lemon-tahini dressing over the bowl for a burst of flavor. Toss gently to combine and enjoy your nutritious Buddha bowl.