YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
A vibrant and satisfying bowl featuring crispy roasted chickpeas, fluffy quinoa, savory marinated tofu, and tender roasted broccoli, all drizzled with a creamy, nutty tahini sauce. This meal offers a delightful balance of textures and flavors, perfect for energizing any time of day.
INGREDIENTS
1/2 cup roasted chickpeas (82g)
1/2 cup cooked quinoa (92g)
7 ounces extra firm tofu (198g)
1 cup roasted broccoli (91g)
1 tbsp tahini (15g)
1 tbsp lemon juice (15g)
1 tsp olive oil (4.5g)
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a kitchen towel.
Toss the chickpeas with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, press the extra firm tofu to remove excess water, then cut it into cubes. Marinate lightly with salt, pepper, and a drizzle of olive oil.
In a separate bowl, combine the tahini, lemon juice, a splash of warm water, salt, and pepper to create a smooth, pourable sauce.
Prepare the quinoa as per package instructions if not already cooked. For the broccoli, toss in a tiny bit of olive oil, salt, and pepper, then roast in the oven for about 15 minutes until tender and slightly charred.
Assemble the bowl by placing the quinoa as a base, then arranging the roasted chickpeas, tofu cubes, and broccoli on top.
Drizzle the tahini sauce evenly over the bowl. Serve warm and enjoy your balanced, nutrient-packed Buddha bowl!