Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

Enjoy a vibrant, nutrient-packed Buddha bowl featuring crispy roasted chickpeas, golden crispy tofu, and a medley of fresh veggies, all tossed over a bed of fluffy quinoa. Drizzled with a creamy, tangy tahini sauce spiked with lemon and garlic, this bowl offers a delicious balance of textures and flavors to fuel your day.

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NUTRITION

557kcal
Protein
31.4g
Fat
24.2g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Roasted Chickpeas (82g)

120g Extra Firm Tofu

0.33 cup Cooked Quinoa (92g)

0.33 cup Shelled Edamame (78g)

1 cup Fresh Spinach (30g)

0.5 cup Red Bell Pepper, sliced (75g)

0.5 cup Cucumber, diced (52g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry. Toss with a little olive oil, salt, and pepper, and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture. Cube the tofu and pan-fry in a non-stick skillet over medium heat until all sides are golden and crispy.

  • 3

    Prepare the quinoa according to package instructions and measure out 1/3 cup once cooked.

  • 4

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and 1 teaspoon olive oil to create a creamy sauce.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted chickpeas, crispy tofu, and shelled edamame. Top with fresh spinach, sliced red bell pepper, and diced cucumber.

  • 6

    Drizzle the tahini sauce over the bowl, add salt and pepper to taste, and serve immediately.

Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

Enjoy a vibrant, nutrient-packed Buddha bowl featuring crispy roasted chickpeas, golden crispy tofu, and a medley of fresh veggies, all tossed over a bed of fluffy quinoa. Drizzled with a creamy, tangy tahini sauce spiked with lemon and garlic, this bowl offers a delicious balance of textures and flavors to fuel your day.

NUTRITION

557kcal
Protein
31.4g
Fat
24.2g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Roasted Chickpeas (82g)

120g Extra Firm Tofu

0.33 cup Cooked Quinoa (92g)

0.33 cup Shelled Edamame (78g)

1 cup Fresh Spinach (30g)

0.5 cup Red Bell Pepper, sliced (75g)

0.5 cup Cucumber, diced (52g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry. Toss with a little olive oil, salt, and pepper, and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture. Cube the tofu and pan-fry in a non-stick skillet over medium heat until all sides are golden and crispy.

  • 3

    Prepare the quinoa according to package instructions and measure out 1/3 cup once cooked.

  • 4

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and 1 teaspoon olive oil to create a creamy sauce.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted chickpeas, crispy tofu, and shelled edamame. Top with fresh spinach, sliced red bell pepper, and diced cucumber.

  • 6

    Drizzle the tahini sauce over the bowl, add salt and pepper to taste, and serve immediately.