YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl bursting with hearty roasted chickpeas, tender edamame, and savory tempeh, layered over a bed of peppery arugula and fresh vegetables. Finished with a zesty lemon tahini drizzle and scattered fresh herbs, this bowl is as nutritious as it is flavorful.
INGREDIENTS
2 oz Tempeh
0.5 cup Roasted Chickpeas
0.5 cup Shelled Edamame
0.25 cup Cooked Quinoa
1 cup Arugula
0.5 cup Halved Cherry Tomatoes
0.25 medium Cucumber, diced
1 tbsp Tahini
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Chopped Fresh Herbs (Parsley & Mint)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then toss them lightly with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until crispy.
While the chickpeas roast, cut the tempeh into bite-sized cubes. In a skillet over medium heat, add a small amount of olive oil and sauté the tempeh until golden on all sides. Season lightly with salt and pepper.
Prepare the quinoa according to package directions, then measure out 1/4 cup once cooked.
In a large bowl, combine the arugula, halved cherry tomatoes, and diced cucumber. Add the shelled edamame.
Mix the tahini, lemon juice, the remaining teaspoon of olive oil, and chopped fresh herbs in a small bowl to create the drizzle. Adjust seasoning with salt and pepper.
Assemble the bowl by layering the roasted chickpeas, sautéed tempeh, cooked quinoa, and mixed greens. Drizzle the lemon tahini sauce over the top.
Toss gently to combine all the flavors and serve immediately.