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 and nourishing Buddha Bowl featuring crispy roasted chickpeas, protein-packed edamame and grilled tofu atop a fluffy quinoa base, layered with fresh, crisp vegetables and finished with a light drizzle of tahini sauce. This bowl is both heartwarming and energizing, perfect for a balanced meal that delights the senses.

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NUTRITION

526kcal
Protein
33.7g
Fat
16.3g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (93g)

1/2 cup shelled edamame (78g)

4 ounces grilled extra-firm tofu (113g)

1 cup raw spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 cup shredded red cabbage (45g)

1/2 cup sliced cucumber (52g)

1/2 tablespoon tahini (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel, toss with a pinch of salt, pepper, and your favorite spices (such as paprika and cumin) for extra flavor. Spread them out on the baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, rinse the quinoa under cold water and cook according to package instructions. Allow it to cool slightly once done.

  • 4

    Prepare the tofu by slicing it into cubes or strips and grilling it in a non-stick pan over medium heat for about 4-5 minutes per side until lightly charred.

  • 5

    In a large bowl, combine the cooked quinoa, roasted chickpeas, shelled edamame, and grilled tofu. Add in the fresh raw spinach, halved cherry tomatoes, shredded red cabbage, and sliced cucumber.

  • 6

    In a small bowl, whisk together the tahini with a splash of water, lemon juice, salt, and a tiny pinch of garlic powder if desired to create a smooth and drizzly sauce.

  • 7

    Drizzle the tahini sauce over the assembled bowl and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy this balanced, flavorful Buddha bowl.

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 and nourishing Buddha Bowl featuring crispy roasted chickpeas, protein-packed edamame and grilled tofu atop a fluffy quinoa base, layered with fresh, crisp vegetables and finished with a light drizzle of tahini sauce. This bowl is both heartwarming and energizing, perfect for a balanced meal that delights the senses.

NUTRITION

526kcal
Protein
33.7g
Fat
16.3g
Carbs
61.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (93g)

1/2 cup shelled edamame (78g)

4 ounces grilled extra-firm tofu (113g)

1 cup raw spinach (30g)

1/2 cup halved cherry tomatoes (75g)

1/2 cup shredded red cabbage (45g)

1/2 cup sliced cucumber (52g)

1/2 tablespoon tahini (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel, toss with a pinch of salt, pepper, and your favorite spices (such as paprika and cumin) for extra flavor. Spread them out on the baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, rinse the quinoa under cold water and cook according to package instructions. Allow it to cool slightly once done.

  • 4

    Prepare the tofu by slicing it into cubes or strips and grilling it in a non-stick pan over medium heat for about 4-5 minutes per side until lightly charred.

  • 5

    In a large bowl, combine the cooked quinoa, roasted chickpeas, shelled edamame, and grilled tofu. Add in the fresh raw spinach, halved cherry tomatoes, shredded red cabbage, and sliced cucumber.

  • 6

    In a small bowl, whisk together the tahini with a splash of water, lemon juice, salt, and a tiny pinch of garlic powder if desired to create a smooth and drizzly sauce.

  • 7

    Drizzle the tahini sauce over the assembled bowl and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy this balanced, flavorful Buddha bowl.