Crispy Roasted 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 Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, tender quinoa, baked tofu, and edamame layered over fresh spinach and shredded carrot, all drizzled with a rich, nutty tahini sauce. This balanced bowl combines textures and flavors for a satisfying meal that not only delights the palate but also supports your nutritional goals.

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NUTRITION

590kcal
Protein
34.2g
Fat
24.7g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1/2 cup roasted chickpeas (82g)

4 oz baked tofu (113g)

1/2 cup boiled edamame (75g)

1 cup fresh spinach (30g)

1/4 cup shredded carrot (25g)

1 tbsp tahini (15g)

1 tsp lemon juice (5g)

1 tsp olive oil (4.5g)

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until crisp, shaking the pan halfway through.

  • 3

    Meanwhile, press the tofu lightly to remove excess moisture. Cut it into cubes, toss with a little salt and pepper, and place on a separate baking sheet. Bake in the oven for about 20 minutes until edges are golden.

  • 4

    Prepare the quinoa as per package instructions and warm the boiled edamame if necessary.

  • 5

    For the tahini sauce, whisk together tahini, lemon juice, a pinch of salt, and a small splash of water until smooth.

  • 6

    In a bowl, combine the cooked quinoa, roasted chickpeas, baked tofu, boiled edamame, fresh spinach, and shredded carrots.

  • 7

    Drizzle the tahini sauce over the bowl, toss gently to combine, and serve immediately.

Crispy Roasted 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 Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, tender quinoa, baked tofu, and edamame layered over fresh spinach and shredded carrot, all drizzled with a rich, nutty tahini sauce. This balanced bowl combines textures and flavors for a satisfying meal that not only delights the palate but also supports your nutritional goals.

NUTRITION

590kcal
Protein
34.2g
Fat
24.7g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (92g)

1/2 cup roasted chickpeas (82g)

4 oz baked tofu (113g)

1/2 cup boiled edamame (75g)

1 cup fresh spinach (30g)

1/4 cup shredded carrot (25g)

1 tbsp tahini (15g)

1 tsp lemon juice (5g)

1 tsp olive oil (4.5g)

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until crisp, shaking the pan halfway through.

  • 3

    Meanwhile, press the tofu lightly to remove excess moisture. Cut it into cubes, toss with a little salt and pepper, and place on a separate baking sheet. Bake in the oven for about 20 minutes until edges are golden.

  • 4

    Prepare the quinoa as per package instructions and warm the boiled edamame if necessary.

  • 5

    For the tahini sauce, whisk together tahini, lemon juice, a pinch of salt, and a small splash of water until smooth.

  • 6

    In a bowl, combine the cooked quinoa, roasted chickpeas, baked tofu, boiled edamame, fresh spinach, and shredded carrots.

  • 7

    Drizzle the tahini sauce over the bowl, toss gently to combine, and serve immediately.