YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas and Baked Tofu
Savor a vibrant bowl combining herb-infused roasted vegetables, tender quinoa, crispy roasted chickpeas, and perfectly baked tofu, finished with a sprinkle of hemp seeds. This bowl is a delightful union of textures and flavors that satisfy your hunger while providing a healthy protein boost.
INGREDIENTS
1/2 cup cooked quinoa
1 cup canned chickpeas, drained
3 ounces extra-firm tofu
1.5 cups mixed roasted vegetables (bell pepper, zucchini, red onion)
1 tablespoon hemp seeds
2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)
2 teaspoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas. Pat tofu dry and cut into 1-inch cubes.
On a baking sheet, toss chickpeas with 1 teaspoon olive oil, half of the chopped herbs, salt, and pepper. Roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through.
In a separate bowl, toss tofu cubes with the remaining olive oil, herbs, salt, and pepper. Place on a parchment-lined baking dish and bake for 20-25 minutes until golden and slightly crisp on the edges.
Prepare mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with a little olive oil, salt, pepper, and a squeeze of lemon juice. Spread on a baking sheet and roast in the oven for about 20 minutes until tender.
To assemble the bowl, start with the 1/2 cup of cooked quinoa as the base. Top with roasted vegetables, crispy chickpeas, and baked tofu.
Drizzle with remaining lemon juice if desired, then sprinkle hemp seeds over the top for a nutty finish. Serve warm and enjoy.