YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and grilled tofu nestled on a bed of tender steamed kale and crisp red bell pepper slices. Drizzled with a creamy tahini sauce, this Buddha bowl delivers a harmonious balance of textures and flavors that delight the senses.
INGREDIENTS
100g Roasted Chickpeas
1/2 cup cooked Quinoa (92g)
1 cup steamed Kale (67g)
175g Grilled Firm Tofu
1.5 tbsp Tahini (22.5g)
1/2 cup Red Bell Pepper slices (46g)
PREPARATION
Preheat the oven to 400°F. Rinse and drain a can of chickpeas, pat dry, and toss with a pinch of salt, pepper, and your favorite spices. Roast on a baking sheet for 25-30 minutes until crispy.
While the chickpeas are roasting, cook quinoa according to package instructions. Once cooked, fluff with a fork.
Steam the kale until tender, about 3-4 minutes. Lightly season with a dash of salt.
Cut the firm tofu into cubes and season lightly with salt and pepper. Grill or pan-sear over medium heat until golden on all sides, about 6-8 minutes.
In a small bowl, whisk together tahini with a splash of water, lemon juice, and a pinch of salt until smooth to create a slightly thinned sauce.
Assemble the Buddha bowl by layering quinoa at the base, followed by steamed kale. Top with roasted chickpeas, grilled tofu, and red bell pepper slices.
Drizzle the tahini sauce over the bowl. Serve immediately and enjoy the mix of textures and vibrant flavors.