Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant bowl filled with crispy roasted chickpeas, tender edamame, and savory tofu over a bed of fluffy quinoa and fresh vegetables, all drizzled with a zesty tahini lemon dressing. Enjoy the crunch, the burst of flavors, and the nutritious balance in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

634kcal
Protein
37.8g
Fat
22.2g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

150g Extra-Firm Tofu

1 cup Baby Spinach

1/2 cup Red Bell Pepper (sliced)

1/2 cup Cucumber (sliced)

1 medium Carrot (sliced or shredded)

1/2 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat dry with paper towels. Toss them with 1 tsp olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes until they are crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, press the tofu to remove excess moisture and cut into cubes. Optionally, lightly sauté tofu in a non-stick pan for a few minutes for extra texture.

  • 5

    In a small bowl, whisk together 1/2 tbsp tahini and 1 tbsp lemon juice with a pinch of salt and pepper to create a light dressing.

  • 6

    Prepare the bowl by layering the cooked quinoa as the base. Top with baby spinach, roasted chickpeas, edamame, tofu cubes, red bell pepper slices, cucumber, and carrot.

  • 7

    Drizzle the tahini lemon dressing over the bowl, and toss gently to combine all flavors.

  • 8

    Serve immediately, enjoying the contrasting textures and fresh flavors.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant bowl filled with crispy roasted chickpeas, tender edamame, and savory tofu over a bed of fluffy quinoa and fresh vegetables, all drizzled with a zesty tahini lemon dressing. Enjoy the crunch, the burst of flavors, and the nutritious balance in every bite.

NUTRITION

634kcal
Protein
37.8g
Fat
22.2g
Carbs
74.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

150g Extra-Firm Tofu

1 cup Baby Spinach

1/2 cup Red Bell Pepper (sliced)

1/2 cup Cucumber (sliced)

1 medium Carrot (sliced or shredded)

1/2 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat dry with paper towels. Toss them with 1 tsp olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes until they are crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, press the tofu to remove excess moisture and cut into cubes. Optionally, lightly sauté tofu in a non-stick pan for a few minutes for extra texture.

  • 5

    In a small bowl, whisk together 1/2 tbsp tahini and 1 tbsp lemon juice with a pinch of salt and pepper to create a light dressing.

  • 6

    Prepare the bowl by layering the cooked quinoa as the base. Top with baby spinach, roasted chickpeas, edamame, tofu cubes, red bell pepper slices, cucumber, and carrot.

  • 7

    Drizzle the tahini lemon dressing over the bowl, and toss gently to combine all flavors.

  • 8

    Serve immediately, enjoying the contrasting textures and fresh flavors.