Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Drizzle

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 Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Drizzle

A vibrant, nourishing bowl featuring crispy roasted chickpeas partnered with fluffy quinoa, tender edamame, and a hint of grilled tofu, all nestled on a bed of fresh spinach, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon tahini drizzle, this bowl is a satisfying blend of textures and tangy flavors designed to energize and delight.

Try 7 days free, then $12.99 / mo.

NUTRITION

585kcal
Protein
35.5g
Fat
14.4g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Shelled Edamame (78g)

75g Firm Tofu

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Cucumber Slices (52g)

0.25 tbsp Tahini (4g)

1 tbsp Fresh Lemon Juice (15g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse chickpeas, then pat them dry with a clean towel.

  • 2

    Spread chickpeas on a baking sheet, drizzle lightly with your preferred cooking oil and season with salt, pepper, and any desired spices. Roast for 25-30 minutes until crisp, shaking the pan halfway for even crispiness.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions. Set aside to cool slightly.

  • 4

    Steam or boil shelled edamame for about 3-5 minutes, then drain.

  • 5

    Press and slice the firm tofu into cubes. Lightly grill or pan-sear the tofu until golden on all sides. Season with a pinch of salt.

  • 6

    In a small bowl, whisk together the tahini, fresh lemon juice, a splash of water, and a pinch of salt to create a light, tangy drizzle.

  • 7

    Assemble your bowl by layering fresh spinach at the bottom. Add a bed of quinoa, then top it with roasted chickpeas, edamame, and grilled tofu. Scatter cherry tomatoes and cucumber slices over the top.

  • 8

    Drizzle the lemon tahini sauce evenly over the bowl and serve immediately.

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Drizzle

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 Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Lemon Tahini Drizzle

A vibrant, nourishing bowl featuring crispy roasted chickpeas partnered with fluffy quinoa, tender edamame, and a hint of grilled tofu, all nestled on a bed of fresh spinach, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon tahini drizzle, this bowl is a satisfying blend of textures and tangy flavors designed to energize and delight.

NUTRITION

585kcal
Protein
35.5g
Fat
14.4g
Carbs
82.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Shelled Edamame (78g)

75g Firm Tofu

1 cup Fresh Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Cucumber Slices (52g)

0.25 tbsp Tahini (4g)

1 tbsp Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse chickpeas, then pat them dry with a clean towel.

  • 2

    Spread chickpeas on a baking sheet, drizzle lightly with your preferred cooking oil and season with salt, pepper, and any desired spices. Roast for 25-30 minutes until crisp, shaking the pan halfway for even crispiness.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions. Set aside to cool slightly.

  • 4

    Steam or boil shelled edamame for about 3-5 minutes, then drain.

  • 5

    Press and slice the firm tofu into cubes. Lightly grill or pan-sear the tofu until golden on all sides. Season with a pinch of salt.

  • 6

    In a small bowl, whisk together the tahini, fresh lemon juice, a splash of water, and a pinch of salt to create a light, tangy drizzle.

  • 7

    Assemble your bowl by layering fresh spinach at the bottom. Add a bed of quinoa, then top it with roasted chickpeas, edamame, and grilled tofu. Scatter cherry tomatoes and cucumber slices over the top.

  • 8

    Drizzle the lemon tahini sauce evenly over the bowl and serve immediately.