Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, fluffy quinoa, steamed edamame, and marinated tofu nestled atop a bed of fresh mixed greens and colorful vegetables, all drizzled with a tangy tahini lemon dressing. This bowl offers a satisfying mix of textures and flavors that celebrate wholesome, plant-forward eating.

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NUTRITION

650kcal
Protein
34.9g
Fat
30g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/2 cup cooked Quinoa (93g)

1/2 cup shelled Edamame (78g)

150g Firm Tofu

1/4 Avocado (50g)

1 cup Mixed Greens

1/2 medium Red Bell Pepper (75g)

1/2 tablespoon Tahini (15g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (4.5g)

Spices: Cumin, Paprika, Salt, and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then gently pat them dry with a paper towel.

  • 3

    Toss the chickpeas in a small bowl with olive oil, cumin, paprika, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas on a baking sheet and roast in the oven for about 20-25 minutes, stirring halfway through, until crispy.

  • 5

    While the chickpeas roast, press the tofu lightly to remove excess moisture, then cut into cubes. Season lightly with salt and pepper.

  • 6

    In a non-stick skillet, sauté the tofu cubes over medium heat for about 5-7 minutes until lightly golden on all sides.

  • 7

    In a small bowl, whisk together the tahini, lemon juice, and a splash of water to achieve a drizzling consistency.

  • 8

    Assemble your bowl by adding mixed greens as the base. Layer on the cooked quinoa, edamame, roasted chickpeas, and sautéed tofu.

  • 9

    Add chopped red bell pepper and sliced avocado on top.

  • 10

    Drizzle the tahini lemon dressing over the bowl, serve immediately, and enjoy!

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

A vibrant, nutrient-packed bowl featuring crispy roasted chickpeas, fluffy quinoa, steamed edamame, and marinated tofu nestled atop a bed of fresh mixed greens and colorful vegetables, all drizzled with a tangy tahini lemon dressing. This bowl offers a satisfying mix of textures and flavors that celebrate wholesome, plant-forward eating.

NUTRITION

650kcal
Protein
34.9g
Fat
30g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/2 cup cooked Quinoa (93g)

1/2 cup shelled Edamame (78g)

150g Firm Tofu

1/4 Avocado (50g)

1 cup Mixed Greens

1/2 medium Red Bell Pepper (75g)

1/2 tablespoon Tahini (15g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (4.5g)

Spices: Cumin, Paprika, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Drain and rinse the chickpeas, then gently pat them dry with a paper towel.

  • 3

    Toss the chickpeas in a small bowl with olive oil, cumin, paprika, salt, and pepper until evenly coated.

  • 4

    Spread the chickpeas on a baking sheet and roast in the oven for about 20-25 minutes, stirring halfway through, until crispy.

  • 5

    While the chickpeas roast, press the tofu lightly to remove excess moisture, then cut into cubes. Season lightly with salt and pepper.

  • 6

    In a non-stick skillet, sauté the tofu cubes over medium heat for about 5-7 minutes until lightly golden on all sides.

  • 7

    In a small bowl, whisk together the tahini, lemon juice, and a splash of water to achieve a drizzling consistency.

  • 8

    Assemble your bowl by adding mixed greens as the base. Layer on the cooked quinoa, edamame, roasted chickpeas, and sautéed tofu.

  • 9

    Add chopped red bell pepper and sliced avocado on top.

  • 10

    Drizzle the tahini lemon dressing over the bowl, serve immediately, and enjoy!