YOUR SOLIN GENERATED RECIPE
Crunchy Kale and Quinoa Power Bowl with Citrus-Tahini Dressing
A vibrant power bowl that features crispy kale, nutty quinoa, hearty chickpeas, and savory extra firm tofu, all tossed in a tangy citrus-tahini dressing. This bowl delights with a mix of textures and refreshing flavors, making it a satisfying meal for breakfast, lunch, or dinner.
INGREDIENTS
2 cups chopped Kale (67g)
0.75 cup cooked Quinoa (140g)
0.5 cup Chickpeas (82g)
6 ounces Extra Firm Tofu (170g)
1 tablespoon Tahini (15g)
1 tablespoon Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F if you prefer baked tofu. Slice or cube the extra firm tofu and season lightly with salt and pepper.
Bake the tofu on a lined baking sheet for 20-25 minutes until edges are crisp, or pan-sear the tofu in a non-stick skillet until golden on all sides.
While the tofu is cooking, massage the chopped kale with a pinch of salt to soften it. If desired, slightly steam the kale for 2 minutes for a softer texture.
In a bowl, combine the cooked quinoa and drained chickpeas with the kale.
In a small bowl, whisk together tahini and fresh lemon juice. If needed, thin the dressing with a tablespoon of water until it reaches your desired consistency.
Top the bowl with the baked (or pan-seared) tofu, and drizzle the citrus-tahini dressing evenly over the entire mixture.
Gently toss the bowl to ensure all ingredients are coated with the dressing. Adjust salt and pepper to taste before serving.