Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, golden roasted tofu, protein-rich quinoa and edamame on a bed of fresh spinach, carrot, and red cabbage. Drizzled with a creamy, tangy tahini sauce, this Buddha bowl bursts with texture, flavor, and a rainbow of colors, promising a satisfying and balanced meal for dinner.

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NUTRITION

576kcal
Protein
35.8g
Fat
22.4g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Chickpeas (~82g)

150 grams Firm Tofu

0.5 cup Cooked Quinoa (~92g)

0.5 cup Shelled Edamame (~75g)

1 cup Fresh Spinach (30g)

0.25 cup Shredded Carrot (25g)

0.25 cup Shredded Red Cabbage (25g)

1 tablespoon Tahini (15g)

1 teaspoon Fresh Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin). Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, press the tofu gently to remove excess moisture. Cut the tofu into bite-sized cubes and season lightly with salt and pepper. Optionally, you can lightly pan-roast or bake the tofu for 15 minutes until slightly golden.

  • 4

    Prepare the quinoa and edamame if not already cooked. Fluff the quinoa and set aside with the edamame.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, and a splash of water to create a smooth, pourable sauce.

  • 6

    Assemble your Buddha bowl by layering the spinach as the base. Add the quinoa and edamame, then top with the crispy roasted chickpeas, tofu cubes, shredded carrot, and red cabbage.

  • 7

    Drizzle the tahini-lemon sauce evenly over the bowl. Toss lightly if desired or serve as is, enjoying a burst of flavors and textures in every bite.

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, golden roasted tofu, protein-rich quinoa and edamame on a bed of fresh spinach, carrot, and red cabbage. Drizzled with a creamy, tangy tahini sauce, this Buddha bowl bursts with texture, flavor, and a rainbow of colors, promising a satisfying and balanced meal for dinner.

NUTRITION

576kcal
Protein
35.8g
Fat
22.4g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Cooked Chickpeas (~82g)

150 grams Firm Tofu

0.5 cup Cooked Quinoa (~92g)

0.5 cup Shelled Edamame (~75g)

1 cup Fresh Spinach (30g)

0.25 cup Shredded Carrot (25g)

0.25 cup Shredded Red Cabbage (25g)

1 tablespoon Tahini (15g)

1 teaspoon Fresh Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a pinch of salt, pepper, and your favorite spices (such as smoked paprika or cumin). Spread them evenly on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas are roasting, press the tofu gently to remove excess moisture. Cut the tofu into bite-sized cubes and season lightly with salt and pepper. Optionally, you can lightly pan-roast or bake the tofu for 15 minutes until slightly golden.

  • 4

    Prepare the quinoa and edamame if not already cooked. Fluff the quinoa and set aside with the edamame.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, and a splash of water to create a smooth, pourable sauce.

  • 6

    Assemble your Buddha bowl by layering the spinach as the base. Add the quinoa and edamame, then top with the crispy roasted chickpeas, tofu cubes, shredded carrot, and red cabbage.

  • 7

    Drizzle the tahini-lemon sauce evenly over the bowl. Toss lightly if desired or serve as is, enjoying a burst of flavors and textures in every bite.