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

Enjoy a vibrant Buddha bowl featuring crispy roasted chickpeas, tender baked tofu, nutty quinoa, and bright edamame atop a fresh bed of spinach. Creamy avocado and a drizzle of tahini round out this satisfying dish, perfect for any meal of the day.

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NUTRITION

577kcal
Protein
31.5g
Fat
27.2g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (92g)

1/2 cup shelled edamame (78g)

100g extra-firm tofu

1 cup fresh spinach

1/4 medium avocado (50g)

1 tablespoon tahini

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel, then toss with a small amount of olive oil, salt, and your choice of spices such as smoked paprika and garlic powder. Spread them out on a lined baking sheet.

  • 3

    Cut the extra-firm tofu into 1-inch cubes after pressing out excess water. Toss the tofu cubes lightly with olive oil, salt, and pepper.

  • 4

    Place the chickpeas and tofu on separate sections of a baking sheet (or on separate sheets) and roast in the preheated oven. Roast chickpeas for about 25 minutes until crispy, and bake tofu for about 20 minutes until edges are golden and firm.

  • 5

    Meanwhile, cook quinoa according to package instructions and steam or briefly blanch the shelled edamame if not pre-cooked.

  • 6

    In a large bowl, lay down a bed of fresh spinach. Add the cooked quinoa, steamed edamame, roasted chickpeas, and baked tofu.

  • 7

    Top with slices or cubes of avocado and drizzle with tahini. Toss lightly to combine all the flavors.

  • 8

    Serve warm and enjoy your nutrient-packed, crispy roasted chickpea Buddha bowl.

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

Enjoy a vibrant Buddha bowl featuring crispy roasted chickpeas, tender baked tofu, nutty quinoa, and bright edamame atop a fresh bed of spinach. Creamy avocado and a drizzle of tahini round out this satisfying dish, perfect for any meal of the day.

NUTRITION

577kcal
Protein
31.5g
Fat
27.2g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/2 cup cooked quinoa (92g)

1/2 cup shelled edamame (78g)

100g extra-firm tofu

1 cup fresh spinach

1/4 medium avocado (50g)

1 tablespoon tahini

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the canned chickpeas. Pat them dry with a paper towel, then toss with a small amount of olive oil, salt, and your choice of spices such as smoked paprika and garlic powder. Spread them out on a lined baking sheet.

  • 3

    Cut the extra-firm tofu into 1-inch cubes after pressing out excess water. Toss the tofu cubes lightly with olive oil, salt, and pepper.

  • 4

    Place the chickpeas and tofu on separate sections of a baking sheet (or on separate sheets) and roast in the preheated oven. Roast chickpeas for about 25 minutes until crispy, and bake tofu for about 20 minutes until edges are golden and firm.

  • 5

    Meanwhile, cook quinoa according to package instructions and steam or briefly blanch the shelled edamame if not pre-cooked.

  • 6

    In a large bowl, lay down a bed of fresh spinach. Add the cooked quinoa, steamed edamame, roasted chickpeas, and baked tofu.

  • 7

    Top with slices or cubes of avocado and drizzle with tahini. Toss lightly to combine all the flavors.

  • 8

    Serve warm and enjoy your nutrient-packed, crispy roasted chickpea Buddha bowl.