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

A colorful, nutrient-dense bowl featuring crispy roasted chickpeas, lightly sautéed tofu, and a bed of quinoa and fresh veggies, all drizzled with a tangy tahini sauce. This bowl blends warm textures with cool, crisp greens for a wholesome, satisfying meal.

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NUTRITION

628kcal
Protein
34g
Fat
26g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas

3 oz firm tofu, cubed

1/3 cup cooked quinoa

1/2 cup shelled edamame

1 cup baby spinach

1/2 cup shredded carrots

1/4 avocado, sliced

1/2 tbsp tahini

1 tbsp lemon juice

1/2 tsp garlic powder

1 tsp olive oil

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chickpeas with a drizzle of olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu lightly to remove excess moisture and cut it into cubes. Sauté the tofu in a non-stick pan with a dash of olive oil over medium heat until the edges are golden, about 5-7 minutes. Season with salt and pepper.

  • 3

    Prepare the quinoa according to package instructions and measure out 1/3 cup once cooked.

  • 4

    Lightly steam or sauté the edamame for a couple of minutes until warmed through.

  • 5

    In a small bowl, whisk together tahini, lemon juice, a splash of water to thin, and a pinch of salt to create the sauce.

  • 6

    Assemble the bowl by layering spinach, quinoa, roasted chickpeas, tofu, edamame, shredded carrots, and avocado slices.

  • 7

    Drizzle the tahini dressing over the bowl, toss gently, 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

A colorful, nutrient-dense bowl featuring crispy roasted chickpeas, lightly sautéed tofu, and a bed of quinoa and fresh veggies, all drizzled with a tangy tahini sauce. This bowl blends warm textures with cool, crisp greens for a wholesome, satisfying meal.

NUTRITION

628kcal
Protein
34g
Fat
26g
Carbs
69.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup cooked chickpeas

3 oz firm tofu, cubed

1/3 cup cooked quinoa

1/2 cup shelled edamame

1 cup baby spinach

1/2 cup shredded carrots

1/4 avocado, sliced

1/2 tbsp tahini

1 tbsp lemon juice

1/2 tsp garlic powder

1 tsp olive oil

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the chickpeas with a drizzle of olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu lightly to remove excess moisture and cut it into cubes. Sauté the tofu in a non-stick pan with a dash of olive oil over medium heat until the edges are golden, about 5-7 minutes. Season with salt and pepper.

  • 3

    Prepare the quinoa according to package instructions and measure out 1/3 cup once cooked.

  • 4

    Lightly steam or sauté the edamame for a couple of minutes until warmed through.

  • 5

    In a small bowl, whisk together tahini, lemon juice, a splash of water to thin, and a pinch of salt to create the sauce.

  • 6

    Assemble the bowl by layering spinach, quinoa, roasted chickpeas, tofu, edamame, shredded carrots, and avocado slices.

  • 7

    Drizzle the tahini dressing over the bowl, toss gently, and serve immediately.