YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
Savor a vibrant Buddha bowl featuring crispy roasted chickpeas, golden seared tofu, and a bed of fluffy quinoa tossed with crisp mixed greens, juicy cherry tomatoes, cool cucumber slices, and rich avocado. Drizzled with a smooth, tangy tahini sauce, this bowl strikes a delightful balance between hearty protein and refreshing vegetables, perfect for a nourishing meal.
INGREDIENTS
0.75 cup roasted chickpeas (~130g)
200g extra firm tofu
0.25 cup cooked quinoa (~43g)
1 cup mixed greens
0.5 cup cherry tomatoes
0.5 cup cucumber slices
0.25 medium avocado
0.5 tbsp tahini
1 tbsp lemon juice
1 tsp olive oil
1 tsp mixed spices (paprika, cumin, salt, pepper)
PREPARATION
Preheat your oven to 400°F.
Rinse and drain chickpeas. Toss them with olive oil and the mixed spices. Spread on a baking sheet and roast in the oven for about 20-25 minutes until crispy, stirring halfway through.
While the chickpeas roast, press the tofu to remove excess moisture and cut it into cubes. Lightly season with salt, pepper, and a pinch of paprika.
In a non-stick pan over medium-high heat, sear the tofu cubes until golden on all sides, about 6-8 minutes.
If not already prepared, cook quinoa according to package instructions and let it cool slightly.
Prepare the tahini sauce by whisking together tahini, lemon juice, and a splash of water to achieve a smooth, drizzable consistency. Adjust seasoning as needed.
Assemble the bowl by layering the mixed greens, cooked quinoa, roasted chickpeas, seared tofu, cherry tomatoes, cucumber slices, and avocado.
Drizzle the tahini sauce over the bowl. Serve immediately and enjoy your nutrient-packed Buddha bowl.