Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, hearty quinoa, and tender baked tofu on a bed of fresh kale, all drizzled with a bright lemon tahini sauce. This dish delivers a satisfying crunch and a perfect balance of savory and tangy flavors.

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NUTRITION

644kcal
Protein
34.5g
Fat
24.6g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

1/3 cup cooked quinoa (60g)

115g extra firm tofu, cubed

2 cups chopped kale

1 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for about 25-30 minutes, stirring halfway through, until they are crispy.

  • 4

    While the chickpeas are roasting, prepare the tofu. Cube the tofu and lightly season with salt and pepper. Place tofu cubes on a separate baking sheet and bake in the oven for about 20 minutes, or until lightly golden.

  • 5

    In a small bowl, whisk together tahini and lemon juice (add a splash of water if needed to reach desired consistency) to create the dressing.

  • 6

    In a serving bowl, layer the cooked quinoa and chopped kale. Top with the roasted chickpeas and baked tofu.

  • 7

    Drizzle the lemon tahini sauce over the bowl, and toss gently to combine all the flavors before serving.

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, hearty quinoa, and tender baked tofu on a bed of fresh kale, all drizzled with a bright lemon tahini sauce. This dish delivers a satisfying crunch and a perfect balance of savory and tangy flavors.

NUTRITION

644kcal
Protein
34.5g
Fat
24.6g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

1/3 cup cooked quinoa (60g)

115g extra firm tofu, cubed

2 cups chopped kale

1 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the chickpeas in the preheated oven for about 25-30 minutes, stirring halfway through, until they are crispy.

  • 4

    While the chickpeas are roasting, prepare the tofu. Cube the tofu and lightly season with salt and pepper. Place tofu cubes on a separate baking sheet and bake in the oven for about 20 minutes, or until lightly golden.

  • 5

    In a small bowl, whisk together tahini and lemon juice (add a splash of water if needed to reach desired consistency) to create the dressing.

  • 6

    In a serving bowl, layer the cooked quinoa and chopped kale. Top with the roasted chickpeas and baked tofu.

  • 7

    Drizzle the lemon tahini sauce over the bowl, and toss gently to combine all the flavors before serving.