Crispy Spiced Chickpea Buddha Bowl

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

Crispy Spiced Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea Buddha Bowl

Enjoy a vibrant bowl packed with crispy roasted chickpeas, golden baked tofu, protein-rich edamame, and fluffy quinoa, all nestled on a bed of fresh spinach and crunchy red bell pepper. A tangy lemon-olive oil dressing and aromatic spices tie the flavors together for a satisfyingly wholesome meal.

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NUTRITION

557kcal
Protein
37.2g
Fat
19.6g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (130g)

150g extra firm tofu

0.5 cup cooked quinoa (93g)

100g shelled edamame

1 medium red bell pepper

2 cups baby spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss them in a bowl with half the olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.

  • 4

    While the chickpeas roast, press the tofu gently to remove excess water. Cut it into cubes and toss with a little salt, pepper, and a drizzle of olive oil. Place on a separate baking sheet and bake in the oven for about 20 minutes until golden on the edges.

  • 5

    In a pot, cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Steam or microwave edamame if needed to heat through.

  • 7

    Assemble the bowl by layering baby spinach as a base, then add cooked quinoa, roasted chickpeas, baked tofu, red bell pepper slices, and edamame.

  • 8

    Drizzle the lemon juice and the remaining olive oil over the bowl. Toss gently to combine all the flavors.

  • 9

    Season with additional salt and pepper if desired and serve warm.

Crispy Spiced Chickpea Buddha Bowl

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

Crispy Spiced Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea Buddha Bowl

Enjoy a vibrant bowl packed with crispy roasted chickpeas, golden baked tofu, protein-rich edamame, and fluffy quinoa, all nestled on a bed of fresh spinach and crunchy red bell pepper. A tangy lemon-olive oil dressing and aromatic spices tie the flavors together for a satisfyingly wholesome meal.

NUTRITION

557kcal
Protein
37.2g
Fat
19.6g
Carbs
62.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (130g)

150g extra firm tofu

0.5 cup cooked quinoa (93g)

100g shelled edamame

1 medium red bell pepper

2 cups baby spinach

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss them in a bowl with half the olive oil, cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.

  • 4

    While the chickpeas roast, press the tofu gently to remove excess water. Cut it into cubes and toss with a little salt, pepper, and a drizzle of olive oil. Place on a separate baking sheet and bake in the oven for about 20 minutes until golden on the edges.

  • 5

    In a pot, cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Steam or microwave edamame if needed to heat through.

  • 7

    Assemble the bowl by layering baby spinach as a base, then add cooked quinoa, roasted chickpeas, baked tofu, red bell pepper slices, and edamame.

  • 8

    Drizzle the lemon juice and the remaining olive oil over the bowl. Toss gently to combine all the flavors.

  • 9

    Season with additional salt and pepper if desired and serve warm.