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 vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, fresh spinach, sweet red bell pepper, and pan-seared tofu, all drizzled with a creamy, zesty tahini sauce. This bowl is perfectly balanced in texture and flavor, offering crunch, creaminess, and a burst of brightness in every bite.

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NUTRITION

587kcal
Protein
32g
Fat
19.1g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup cooked quinoa

2 cups spinach

1 medium red bell pepper

100g firm tofu

1 tbsp tahini

1 tbsp lemon juice

Garlic powder, salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with a pinch of garlic powder, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the chickpeas in the oven for about 25-30 minutes until they are crispy, shaking the pan once halfway through.

  • 5

    While the chickpeas are roasting, cook quinoa according to package instructions if not already prepared.

  • 6

    Dice the red bell pepper and roughly chop the spinach. Set aside.

  • 7

    Cut the tofu into cubes and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides, seasoning lightly with salt and pepper.

  • 8

    In a small bowl, whisk together tahini, lemon juice, a teaspoon of water (or more if needed) to achieve a creamy drizzle consistency, and adjust seasoning.

  • 9

    Assemble your Buddha bowl by layering cooked quinoa, spinach, red bell pepper, roasted chickpeas, and tofu.

  • 10

    Drizzle the tahini sauce over the bowl, toss gently if desired, 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 vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, fresh spinach, sweet red bell pepper, and pan-seared tofu, all drizzled with a creamy, zesty tahini sauce. This bowl is perfectly balanced in texture and flavor, offering crunch, creaminess, and a burst of brightness in every bite.

NUTRITION

587kcal
Protein
32g
Fat
19.1g
Carbs
79.4g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted chickpeas

1/2 cup cooked quinoa

2 cups spinach

1 medium red bell pepper

100g firm tofu

1 tbsp tahini

1 tbsp lemon juice

Garlic powder, salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 3

    Toss the chickpeas with a pinch of garlic powder, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the chickpeas in the oven for about 25-30 minutes until they are crispy, shaking the pan once halfway through.

  • 5

    While the chickpeas are roasting, cook quinoa according to package instructions if not already prepared.

  • 6

    Dice the red bell pepper and roughly chop the spinach. Set aside.

  • 7

    Cut the tofu into cubes and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides, seasoning lightly with salt and pepper.

  • 8

    In a small bowl, whisk together tahini, lemon juice, a teaspoon of water (or more if needed) to achieve a creamy drizzle consistency, and adjust seasoning.

  • 9

    Assemble your Buddha bowl by layering cooked quinoa, spinach, red bell pepper, roasted chickpeas, and tofu.

  • 10

    Drizzle the tahini sauce over the bowl, toss gently if desired, and serve immediately.