YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Avocado Power Bowl
A vibrant, nourishing bowl featuring crispy roasted chickpeas, golden baked tofu, and a bed of fluffy quinoa, accented with fresh avocado slices, mixed greens, and juicy cherry tomatoes. Finished with a zesty lemon drizzle with a hint of olive oil, this power bowl delivers a satisfying crunch and a refreshing, tangy kick.
INGREDIENTS
1 cup canned chickpeas (rinsed & drained)
6 oz firm tofu
1/4 cup cooked quinoa
1/4 medium avocado (sliced)
1 cup mixed greens
1/2 cup cherry tomatoes
1/2 tsp olive oil
1 tbsp lemon juice
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt & pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with smoked paprika, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes until crispy, stirring halfway through.
Meanwhile, press the tofu lightly with a paper towel to remove excess moisture, then cut into cubes. Toss tofu cubes with garlic powder, salt, and a little pepper.
Bake the tofu on a separate lightly greased baking sheet (or add during the last 10 minutes with the chickpeas if space allows) for about 15-20 minutes until lightly golden.
Prepare the quinoa as per package instructions if not already cooked.
In a bowl, combine the mixed greens and cherry tomatoes. Add the cooked quinoa as a base.
Top the bowl with roasted chickpeas, baked tofu, and avocado slices.
Drizzle the lemon juice and 1/2 tsp olive oil over the bowl, then toss gently to combine all flavors.
Adjust seasoning with additional salt and pepper if desired, and serve immediately.