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

Savor a vibrant bowl featuring crispy roasted chickpeas, silky firm tofu, nutty quinoa, and tender edamame, all nestled atop a bed of fresh spinach and creamy avocado. Drizzled with a light tahini dressing, this bowl offers a satisfying crunch, a burst of flavors, and a balanced mix of textures for a wholesome meal.

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NUTRITION

572kcal
Protein
32.2g
Fat
23.6g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Roasted Chickpeas (80g)

125 grams Firm Tofu

0.5 cup Cooked Quinoa (92g)

0.5 cup Shelled Edamame (78g)

1 cup Fresh Spinach (30g)

1/4 medium Avocado (50g)

0.5 tablespoon Tahini Dressing (7.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with your preferred spices such as smoked paprika, garlic powder, salt, and a drizzle of olive oil.

  • 3

    Spread the chickpeas in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes or until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, press the tofu gently to remove excess water. Cut it into cubes and season lightly with salt and pepper. Optionally, lightly pan-sear or bake for a firmer texture.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Blanch or steam the shelled edamame until just tender.

  • 7

    Assemble your bowl by layering fresh spinach, then adding the quinoa, roasted chickpeas, tofu, and edamame. Top with avocado slices.

  • 8

    Drizzle the tahini dressing over the bowl for a creamy finish. Toss lightly if desired before serving.

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

Savor a vibrant bowl featuring crispy roasted chickpeas, silky firm tofu, nutty quinoa, and tender edamame, all nestled atop a bed of fresh spinach and creamy avocado. Drizzled with a light tahini dressing, this bowl offers a satisfying crunch, a burst of flavors, and a balanced mix of textures for a wholesome meal.

NUTRITION

572kcal
Protein
32.2g
Fat
23.6g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Roasted Chickpeas (80g)

125 grams Firm Tofu

0.5 cup Cooked Quinoa (92g)

0.5 cup Shelled Edamame (78g)

1 cup Fresh Spinach (30g)

1/4 medium Avocado (50g)

0.5 tablespoon Tahini Dressing (7.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with your preferred spices such as smoked paprika, garlic powder, salt, and a drizzle of olive oil.

  • 3

    Spread the chickpeas in a single layer on a baking sheet and roast in the preheated oven for about 20-25 minutes or until crispy, stirring halfway through.

  • 4

    While the chickpeas roast, press the tofu gently to remove excess water. Cut it into cubes and season lightly with salt and pepper. Optionally, lightly pan-sear or bake for a firmer texture.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Blanch or steam the shelled edamame until just tender.

  • 7

    Assemble your bowl by layering fresh spinach, then adding the quinoa, roasted chickpeas, tofu, and edamame. Top with avocado slices.

  • 8

    Drizzle the tahini dressing over the bowl for a creamy finish. Toss lightly if desired before serving.