YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl
A vibrant bowl featuring crispy roasted chickpeas, nutty quinoa, marinated baked tofu, bright edamame, fresh mixed greens, and creamy avocado, all tossed together and drizzled with a tangy tahini dressing. This dish offers a perfect balance of textures and flavors—crunchy, soft, and smooth—with a satisfying, rich nutritional profile.
INGREDIENTS
1/2 cup roasted Chickpeas (82g)
1/2 cup cooked Quinoa (93g)
6 ounces baked Tofu (170g)
1/2 cup shelled Edamame (75g)
1 cup Mixed Greens (30g)
1/4 medium Avocado (50g)
1 tbsp Tahini Dressing (15g)
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a drizzle of olive oil, 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 about 25-30 minutes until crispy.
While the chickpeas roast, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Press and cube the tofu. Marinate it with a splash of soy sauce, a squeeze of lemon, and a pinch of black pepper. Bake the tofu in the oven or a skillet until golden and slightly crisp, about 15-20 minutes.
Prepare the vegetables by washing the mixed greens and slicing the avocado. If desired, chop additional fresh vegetables like cucumber or red bell pepper for extra crunch.
Lightly steam or microwave the shelled edamame until tender.
Assemble your Buddha Bowl by layering the quinoa, roasted chickpeas, baked tofu, edamame, and mixed greens. Top with avocado slices and drizzle with tahini dressing.
Toss gently to combine flavors and enjoy immediately.