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 nourishing bowl packed with crispy roasted chickpeas, fluffy quinoa, tender edamame, and grilled tofu, all on a bed of fresh spinach and finished with creamy avocado and a light olive oil drizzle. This vibrant dish offers a satisfying blend of textures and flavors, combining crunchy, soft, and creamy elements for a balanced, wholesome meal.

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NUTRITION

577kcal
Protein
33.9g
Fat
25.3g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Shelled Edamame (78g)

150g Grilled Tofu

1 cup Fresh Spinach

1/4 Avocado

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry. Toss with a small splash of olive oil, salt, and your favorite spices (such as smoked paprika and cumin). Roast on a baking sheet for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas roast, cook the quinoa according to package instructions and set aside.

  • 3

    Prepare the edamame by boiling or steaming until tender, about 5 minutes, then drain.

  • 4

    Slice the firm tofu into cubes. Marinate lightly with a pinch of salt and pepper. Sear or grill in a non-stick pan over medium-high heat for about 3-4 minutes per side until golden.

  • 5

    Assemble your bowl by placing a bed of fresh spinach at the bottom. Layer on the cooked quinoa, roasted chickpeas, edamame, and grilled tofu.

  • 6

    Dice the avocado and gently scatter over the bowl.

  • 7

    Finish with a light drizzle of olive oil and, if desired, a squeeze of fresh lemon juice for extra brightness. Enjoy your nutrient-rich 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 nourishing bowl packed with crispy roasted chickpeas, fluffy quinoa, tender edamame, and grilled tofu, all on a bed of fresh spinach and finished with creamy avocado and a light olive oil drizzle. This vibrant dish offers a satisfying blend of textures and flavors, combining crunchy, soft, and creamy elements for a balanced, wholesome meal.

NUTRITION

577kcal
Protein
33.9g
Fat
25.3g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Shelled Edamame (78g)

150g Grilled Tofu

1 cup Fresh Spinach

1/4 Avocado

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry. Toss with a small splash of olive oil, salt, and your favorite spices (such as smoked paprika and cumin). Roast on a baking sheet for 20-25 minutes until crispy, stirring halfway through.

  • 2

    While the chickpeas roast, cook the quinoa according to package instructions and set aside.

  • 3

    Prepare the edamame by boiling or steaming until tender, about 5 minutes, then drain.

  • 4

    Slice the firm tofu into cubes. Marinate lightly with a pinch of salt and pepper. Sear or grill in a non-stick pan over medium-high heat for about 3-4 minutes per side until golden.

  • 5

    Assemble your bowl by placing a bed of fresh spinach at the bottom. Layer on the cooked quinoa, roasted chickpeas, edamame, and grilled tofu.

  • 6

    Dice the avocado and gently scatter over the bowl.

  • 7

    Finish with a light drizzle of olive oil and, if desired, a squeeze of fresh lemon juice for extra brightness. Enjoy your nutrient-rich Buddha bowl!