Crispy Chickpea Buddha Bowl with Tahini Drizzle

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

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

A vibrant bowl featuring crispy roasted chickpeas and baked tofu nestled atop fluffy quinoa and fresh spinach. Creamy avocado and a rich tahini drizzle tie the flavors together in a clean, satisfying meal that's as nourishing as it is delicious.

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NUTRITION

562kcal
Protein
31.5g
Fat
28g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/2 cup cooked quinoa

2 cups raw spinach

1/4 avocado

6 ounces firm tofu

1 tbsp tahini

Seasonings (salt, pepper, paprika) to taste

Cooking spray

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray with cooking spray.

  • 2

    Rinse and drain the chickpeas. Pat them dry and toss with a pinch of salt, pepper, and paprika. Spread them evenly on the baking sheet.

  • 3

    Cut the firm tofu into 1-inch cubes. Toss the cubes lightly with seasonings and a small amount of cooking spray.

  • 4

    Place chickpeas and tofu on separate sections of the baking sheet. Roast in the oven for 20-25 minutes, flipping halfway, until the chickpeas are crispy and the tofu is golden.

  • 5

    Meanwhile, in a bowl combine the cooked quinoa and raw spinach.

  • 6

    Once roasted, gently fold the chickpeas and tofu into the bowl. Top with sliced avocado.

  • 7

    Drizzle the tahini over the bowl, add additional seasonings if desired, and serve immediately.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

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

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

A vibrant bowl featuring crispy roasted chickpeas and baked tofu nestled atop fluffy quinoa and fresh spinach. Creamy avocado and a rich tahini drizzle tie the flavors together in a clean, satisfying meal that's as nourishing as it is delicious.

NUTRITION

562kcal
Protein
31.5g
Fat
28g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/2 cup cooked quinoa

2 cups raw spinach

1/4 avocado

6 ounces firm tofu

1 tbsp tahini

Seasonings (salt, pepper, paprika) to taste

Cooking spray

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper. Lightly spray with cooking spray.

  • 2

    Rinse and drain the chickpeas. Pat them dry and toss with a pinch of salt, pepper, and paprika. Spread them evenly on the baking sheet.

  • 3

    Cut the firm tofu into 1-inch cubes. Toss the cubes lightly with seasonings and a small amount of cooking spray.

  • 4

    Place chickpeas and tofu on separate sections of the baking sheet. Roast in the oven for 20-25 minutes, flipping halfway, until the chickpeas are crispy and the tofu is golden.

  • 5

    Meanwhile, in a bowl combine the cooked quinoa and raw spinach.

  • 6

    Once roasted, gently fold the chickpeas and tofu into the bowl. Top with sliced avocado.

  • 7

    Drizzle the tahini over the bowl, add additional seasonings if desired, and serve immediately.