YOUR SOLIN GENERATED RECIPE
Crispy Spiced Chickpea Quinoa Bowl with Fresh Herbs
A vibrant bowl featuring crispy roasted chickpeas and golden tofu tossed with fluffy quinoa, bright edamame, and crisp veggies, all elevated with a zesty lemon-olive oil dressing and a medley of fresh herbs. Enjoy a satisfying balance of textures and spices that make each bite refreshing and delicious.
INGREDIENTS
100g Chickpeas, roasted
100g Cooked Quinoa
100g Extra Firm Tofu, roasted
70g Shelled Edamame
30g Red Bell Pepper, chopped
30g Cucumber, chopped
30g Avocado, diced
10g Fresh Herb Mix (Parsley, Cilantro, Mint)
15g Fresh Lemon Juice
5g Olive Oil
3g Spices (Smoked Paprika, Cumin, Garlic Powder)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss the chickpeas with a pinch of salt and a portion of the spices (smoked paprika, cumin, garlic powder). Spread them out on the baking sheet and roast for about 20-25 minutes until crisp.
While the chickpeas roast, drain the tofu and cut it into cubes. Toss the tofu cubes lightly with a bit of olive oil and additional spices. Spread them on another section of the baking sheet or a separate one and roast for 20 minutes until golden.
Prepare the quinoa according to package instructions if not pre-cooked. For this recipe, using 100g of cooked quinoa works best.
In a large bowl, combine the cooked quinoa, roasted chickpeas, roasted tofu, shelled edamame, chopped red bell pepper, cucumber, and diced avocado.
Finely chop the fresh herbs and add them to the bowl.
Drizzle with fresh lemon juice and the remaining olive oil. Sprinkle the leftover spices if desired, and toss gently to combine all flavors.
Serve immediately while warm or at room temperature for a satisfying meal.