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 bowl loaded with crispy roasted chickpeas, tender tofu, bright edamame, and warm quinoa nestled on fresh baby spinach, finished with a savory sprinkle of nutritional yeast. This Buddha bowl delivers a satisfying blend of textures and flavors ideal for a wholesome meal any time of the day.

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NUTRITION

398kcal
Protein
32.3g
Fat
14.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Shelled Edamame (100g)

100g Firm Tofu

1/4 cup Cooked Quinoa (43g)

1 cup Baby Spinach (30g)

1 tbsp Nutritional Yeast (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the drained chickpeas with a drizzle of olive oil (optional, if extra crispiness is desired), salt, pepper, and your favorite spices such as smoked paprika and garlic powder. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through until they are crispy.

  • 2

    While the chickpeas are roasting, press the tofu to remove excess moisture and cut it into cubes. Lightly sauté the tofu in a non-stick skillet over medium heat until all sides are golden brown, about 5-7 minutes.

  • 3

    Prepare the quinoa according to package instructions if not pre-cooked. Typically, rinse 1/4 cup quinoa and simmer in water until fluffy.

  • 4

    Blanch the shelled edamame in boiling water for 3-4 minutes, then drain and set aside.

  • 5

    Assemble your Buddha bowl by layering the baby spinach at the bottom, then add the cooked quinoa, sautéed tofu, roasted chickpeas, and edamame. Sprinkle the nutritional yeast over the top for a cheesy, umami finish.

  • 6

    Finish with a squeeze of lemon juice or drizzle with your favorite light dressing if desired, and enjoy your balanced, protein-packed Buddha bowl!

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 bowl loaded with crispy roasted chickpeas, tender tofu, bright edamame, and warm quinoa nestled on fresh baby spinach, finished with a savory sprinkle of nutritional yeast. This Buddha bowl delivers a satisfying blend of textures and flavors ideal for a wholesome meal any time of the day.

NUTRITION

398kcal
Protein
32.3g
Fat
14.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Shelled Edamame (100g)

100g Firm Tofu

1/4 cup Cooked Quinoa (43g)

1 cup Baby Spinach (30g)

1 tbsp Nutritional Yeast (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the drained chickpeas with a drizzle of olive oil (optional, if extra crispiness is desired), salt, pepper, and your favorite spices such as smoked paprika and garlic powder. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through until they are crispy.

  • 2

    While the chickpeas are roasting, press the tofu to remove excess moisture and cut it into cubes. Lightly sauté the tofu in a non-stick skillet over medium heat until all sides are golden brown, about 5-7 minutes.

  • 3

    Prepare the quinoa according to package instructions if not pre-cooked. Typically, rinse 1/4 cup quinoa and simmer in water until fluffy.

  • 4

    Blanch the shelled edamame in boiling water for 3-4 minutes, then drain and set aside.

  • 5

    Assemble your Buddha bowl by layering the baby spinach at the bottom, then add the cooked quinoa, sautéed tofu, roasted chickpeas, and edamame. Sprinkle the nutritional yeast over the top for a cheesy, umami finish.

  • 6

    Finish with a squeeze of lemon juice or drizzle with your favorite light dressing if desired, and enjoy your balanced, protein-packed Buddha bowl!