YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl
A vibrant bowl packed with crispy roasted chickpeas, quinoa, and perfectly roasted tofu, nestled on a bed of fresh spinach and steamed broccoli, topped with creamy avocado and bright lemon-herb dressing. This balanced bowl offers a harmonious blend of textures and flavors to fuel your day.
INGREDIENTS
0.75 cup Cooked Chickpeas (123g)
0.5 cup Cooked Quinoa (92g)
6 oz Firm Tofu (170g)
1 cup Fresh Spinach (30g)
0.5 cup Roasted Broccoli (45g)
0.25 medium Avocado (50g)
1 tablespoon Lemon Juice
Olive Oil Spray
PREPARATION
Preheat the oven to 400°F. Rinse and drain cooked chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a light spray of olive oil, salt, pepper, and any desired spices (like smoked paprika and garlic powder). Spread them evenly on a baking sheet and roast for 25-30 minutes until crispy.
Meanwhile, drain the firm tofu and cut it into cubes. Toss the tofu gently with a bit of olive oil, salt, and pepper.
Bake or pan-sear the tofu until it develops a nice golden crust, roughly 10-12 minutes if baking at 400°F (you may combine with chickpeas in the oven if space allows).
Lightly steam the broccoli or roast it alongside the chickpeas for the last 10 minutes of cooking.
In a bowl, layer the fresh spinach as a base. Add the cooked quinoa, roasted chickpeas, tofu, and broccoli.
Top the bowl with avocado slices and drizzle with lemon juice. Toss gently to combine all flavors.
Serve immediately and enjoy your balanced, nutrient-packed Buddha bowl.