YOUR SOLIN GENERATED RECIPE
Crispy Asian-Spiced Chickpea Buddha Bowl with Sesame Ginger Sauce
A vibrant bowl featuring crispy roasted chickpeas, tender edamame, fluffy quinoa, and savory baked tofu nestled among crunchy red cabbage and shredded carrots. Drizzled with a tangy sesame ginger sauce, this dish bursts with Asian flavors and satisfying textures for a nourishing meal.
INGREDIENTS
1/2 cup roasted Chickpeas (82g)
1/2 cup shelled Edamame (67g)
1/2 cup Cooked Quinoa (92g)
150g Baked Tofu
1 cup Shredded Red Cabbage (89g)
1/2 cup Shredded Carrots (61g)
1 tbsp Reduced Sodium Soy Sauce
1 tsp Grated Ginger
1/2 tsp Sesame Oil
1/2 tsp Honey
PREPARATION
Preheat your oven to 400°F. Drain and rinse the chickpeas and pat them dry with a paper towel.
Toss the chickpeas in a little oil, salt, pepper, and a pinch of Asian-inspired spices (such as garlic powder and a dash of five-spice powder) and spread them on a baking sheet.
Roast the chickpeas in the oven for 20-25 minutes until they're crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the tofu. Cube the tofu and lightly toss with a pinch of salt and pepper. For best texture, bake the tofu alongside the chickpeas for about 15 minutes until edges are golden.
In a small bowl, combine the reduced sodium soy sauce, grated ginger, sesame oil, and honey. Whisk until smooth to create the sesame ginger sauce.
Assemble your bowl by layering a base of cooked quinoa. Top with the roasted chickpeas, baked tofu, shelled edamame, shredded red cabbage, and shredded carrots.
Drizzle the sesame ginger sauce over the bowl and serve immediately.