Crispy Chickpea Buddha Bowl with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

A vibrant bowl featuring oven-roasted chickpeas, fluffy quinoa, crispy baked tofu, and bright edamame atop a bed of fresh mixed greens and creamy avocado, all finished with a delicate tahini drizzle. This bowl offers a balance of crunch, creaminess, and a touch of tang that makes every bite both nourishing and satisfying.

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NUTRITION

552kcal
Protein
33.5g
Fat
24.6g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/3 cup cooked Quinoa (62g)

150g Extra-Firm Tofu

1/2 cup shelled Edamame (78g)

1/4 Avocado (50g)

1 cup Mixed Greens (35g)

1/2 tbsp Tahini Drizzle (7g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry. Toss with your preferred spices (such as paprika, garlic powder, salt, and pepper) and a tiny splash of olive oil if desired. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, prepare the quinoa. Rinse quinoa under cold water. In a small saucepan, combine 1 part quinoa with 2 parts water, bring to a boil, then reduce heat and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.

  • 3

    Press the extra-firm tofu to remove excess moisture and cut it into cubes. Bake the tofu cubes in the oven (you can add them during the last 15 minutes of chickpea roasting) or pan-sear them on medium heat until edges are golden and firm.

  • 4

    Lightly steam or microwave shelled edamame until heated through if desired.

  • 5

    Assemble your bowl by layering mixed greens as a base. Add the cooked quinoa, roasted chickpeas, baked tofu, and edamame. Top with sliced avocado.

  • 6

    Prepare the tahini drizzle by thinning 1/2 tablespoon of tahini with a few drops of lemon juice and water until it reaches a drizzling consistency. Drizzle evenly over the bowl.

  • 7

    Toss lightly if desired, and enjoy your nutrient-packed, flavorful Buddha bowl.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Drizzle

A vibrant bowl featuring oven-roasted chickpeas, fluffy quinoa, crispy baked tofu, and bright edamame atop a bed of fresh mixed greens and creamy avocado, all finished with a delicate tahini drizzle. This bowl offers a balance of crunch, creaminess, and a touch of tang that makes every bite both nourishing and satisfying.

NUTRITION

552kcal
Protein
33.5g
Fat
24.6g
Carbs
53.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/3 cup cooked Quinoa (62g)

150g Extra-Firm Tofu

1/2 cup shelled Edamame (78g)

1/4 Avocado (50g)

1 cup Mixed Greens (35g)

1/2 tbsp Tahini Drizzle (7g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry. Toss with your preferred spices (such as paprika, garlic powder, salt, and pepper) and a tiny splash of olive oil if desired. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    While the chickpeas roast, prepare the quinoa. Rinse quinoa under cold water. In a small saucepan, combine 1 part quinoa with 2 parts water, bring to a boil, then reduce heat and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.

  • 3

    Press the extra-firm tofu to remove excess moisture and cut it into cubes. Bake the tofu cubes in the oven (you can add them during the last 15 minutes of chickpea roasting) or pan-sear them on medium heat until edges are golden and firm.

  • 4

    Lightly steam or microwave shelled edamame until heated through if desired.

  • 5

    Assemble your bowl by layering mixed greens as a base. Add the cooked quinoa, roasted chickpeas, baked tofu, and edamame. Top with sliced avocado.

  • 6

    Prepare the tahini drizzle by thinning 1/2 tablespoon of tahini with a few drops of lemon juice and water until it reaches a drizzling consistency. Drizzle evenly over the bowl.

  • 7

    Toss lightly if desired, and enjoy your nutrient-packed, flavorful Buddha bowl.