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 vibrant, wholesome bowl boasting crisp roasted chickpeas, fluffy quinoa, tender edamame, and marinated baked tofu atop a bed of fresh spinach, cucumber, and shredded carrots. Finished with a light, tangy tahini-lemon sauce, this bowl is designed to satisfy both your taste buds and your nutrition goals.

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NUTRITION

580kcal
Protein
33.2g
Fat
17.1g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

1/2 cup cooked quinoa (92g)

1/4 cup shelled edamame (38g)

1/2 cup baked tofu (126g)

1 cup baby spinach (30g)

1/2 cup sliced cucumber (52g)

1/2 cup shredded carrots (61g)

1/2 tbsp tahini-lemon sauce (7.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F if preparing homemade roasted chickpeas; otherwise, use canned chickpeas rinsed and patted dry.

  • 2

    Toss chickpeas with a pinch of salt, pepper, and your favorite spices (like cumin and paprika) and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare quinoa according to package instructions and lightly steam or sauté edamame if desired.

  • 4

    Press and cube firm tofu, then bake or pan-sear with a dash of soy sauce until golden.

  • 5

    Assemble your bowl by layering baby spinach as the base, then add cooked quinoa, roasted chickpeas, edamame, tofu, sliced cucumber, and shredded carrots.

  • 6

    Whisk together tahini with a squeeze of lemon juice, a minced garlic clove, and a little water to reach a drizzling consistency. Adjust seasoning to taste.

  • 7

    Drizzle the tahini-lemon sauce over the bowl and enjoy your nourishing, balanced Buddha Bowl.

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 vibrant, wholesome bowl boasting crisp roasted chickpeas, fluffy quinoa, tender edamame, and marinated baked tofu atop a bed of fresh spinach, cucumber, and shredded carrots. Finished with a light, tangy tahini-lemon sauce, this bowl is designed to satisfy both your taste buds and your nutrition goals.

NUTRITION

580kcal
Protein
33.2g
Fat
17.1g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas (164g)

1/2 cup cooked quinoa (92g)

1/4 cup shelled edamame (38g)

1/2 cup baked tofu (126g)

1 cup baby spinach (30g)

1/2 cup sliced cucumber (52g)

1/2 cup shredded carrots (61g)

1/2 tbsp tahini-lemon sauce (7.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F if preparing homemade roasted chickpeas; otherwise, use canned chickpeas rinsed and patted dry.

  • 2

    Toss chickpeas with a pinch of salt, pepper, and your favorite spices (like cumin and paprika) and roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, prepare quinoa according to package instructions and lightly steam or sauté edamame if desired.

  • 4

    Press and cube firm tofu, then bake or pan-sear with a dash of soy sauce until golden.

  • 5

    Assemble your bowl by layering baby spinach as the base, then add cooked quinoa, roasted chickpeas, edamame, tofu, sliced cucumber, and shredded carrots.

  • 6

    Whisk together tahini with a squeeze of lemon juice, a minced garlic clove, and a little water to reach a drizzling consistency. Adjust seasoning to taste.

  • 7

    Drizzle the tahini-lemon sauce over the bowl and enjoy your nourishing, balanced Buddha Bowl.