Crispy 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 Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

Enjoy a colorful bowl featuring crispy roasted chickpeas alongside cubes of marinated tofu and steamed edamame, nestled on a bed of fresh spinach, red bell pepper, and shredded red cabbage. Finished with a creamy, tangy tahini-lemon sauce, it’s a vibrant, satisfying meal that delights both the eyes and the palate.

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NUTRITION

584kcal
Protein
41.0g
Fat
22.9g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, 240g)

150 grams firm tofu

1/2 cup shelled edamame (80g)

1 cup fresh spinach

1/2 medium red bell pepper, sliced

1/2 cup shredded red cabbage

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with a little salt, pepper, and a drizzle of olive oil if desired, and spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, cut the tofu into cubes and, if desired, lightly pan-sear or bake it for texture.

  • 5

    Prepare the edamame by steaming or microwaving until heated through.

  • 6

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to achieve a smooth, drizzable sauce.

  • 7

    Assemble the bowl by layering fresh spinach at the base, then arranging roasted chickpeas, tofu cubes, edamame, sliced red bell pepper, and shredded red cabbage.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.

Crispy 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 Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

Enjoy a colorful bowl featuring crispy roasted chickpeas alongside cubes of marinated tofu and steamed edamame, nestled on a bed of fresh spinach, red bell pepper, and shredded red cabbage. Finished with a creamy, tangy tahini-lemon sauce, it’s a vibrant, satisfying meal that delights both the eyes and the palate.

NUTRITION

584kcal
Protein
41.0g
Fat
22.9g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained, 240g)

150 grams firm tofu

1/2 cup shelled edamame (80g)

1 cup fresh spinach

1/2 medium red bell pepper, sliced

1/2 cup shredded red cabbage

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the canned chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with a little salt, pepper, and a drizzle of olive oil if desired, and spread them on a baking sheet. Roast in the oven for 20-25 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, cut the tofu into cubes and, if desired, lightly pan-sear or bake it for texture.

  • 5

    Prepare the edamame by steaming or microwaving until heated through.

  • 6

    In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a splash of water to achieve a smooth, drizzable sauce.

  • 7

    Assemble the bowl by layering fresh spinach at the base, then arranging roasted chickpeas, tofu cubes, edamame, sliced red bell pepper, and shredded red cabbage.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.