YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Avocado Power Bowl
Enjoy a vibrant power bowl that features savory crispy chickpeas, lightly pan-seared tofu, and a perfectly sliced hard-boiled egg, complemented by fresh baby spinach, cherry tomatoes, and a zesty lemon drizzle. This bowl delivers a satisfying balance of textures and flavors with a crisp bite in every forkful — ideal for a healthy, filling meal.
INGREDIENTS
1 cup roasted chickpeas
125 grams extra firm tofu
1 large hard-boiled egg
1/4 whole avocado (quartered)
1 cup baby spinach
1 serving cherry tomatoes (~5 pieces)
1 tablespoon lemon juice
PREPARATION
Preheat your oven to 400°F. Drain and rinse the chickpeas; pat them dry with a paper towel. Toss them lightly with a pinch of salt, pepper, and your favorite spices (like smoked paprika and garlic powder) for extra flavor.
Spread the chickpeas on a baking sheet and roast in the preheated oven for about 20-25 minutes until crispy, shaking the pan halfway through to ensure even crisping.
While the chickpeas are roasting, press the extra firm tofu gently between paper towels to remove excess moisture. Cut the tofu into small cubes and lightly sauté in a non-stick pan over medium heat for 5-7 minutes until golden on all sides. Season with a pinch of salt and pepper.
Prepare your hard-boiled egg by placing it in boiling water for about 9-10 minutes, then cool under cold running water and peel. Slice the egg into halves or quarters.
In a large bowl, layer the baby spinach as the base. Arrange the roasted chickpeas, sautéed tofu cubes, sliced hard-boiled egg, and halved cherry tomatoes on top.
Gently add the quartered avocado, and drizzle the lemon juice over the bowl. Toss lightly if desired or serve as an arranged bowl for a beautiful presentation.
Enjoy your nutrient-packed power bowl immediately while the chickpeas are still warm and crispy!