Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant bowl that combines crispy roasted chickpeas, savory baked tofu, and edamame atop a bed of fluffy quinoa and fresh veggies. This bowl is beautifully balanced with creamy avocado and a zesty lemon tahini dressing, providing a perfect harmony of textures and flavors that will satisfy your taste buds while fueling your day.

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NUTRITION

582kcal
Protein
31.8g
Fat
25.3g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup roasted chickpeas

3 ounces baked tofu

1/2 cup shelled edamame

1 cup baby spinach

1/2 cup sliced red bell pepper

1/4 medium avocado

1 tablespoon lemon tahini dressing

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse a can of chickpeas, then pat dry with paper towels. Toss chickpeas with a drizzle of olive oil, salt, pepper, and any desired spices, and spread them on a baking sheet.

  • 2

    Roast the chickpeas for 25-30 minutes or until they are crispy, shaking the pan halfway through for even roasting.

  • 3

    While the chickpeas are roasting, prepare the tofu by cutting it into cubes. Marinate or season lightly and bake it in the oven for about 20 minutes until slightly firm and golden.

  • 4

    Cook quinoa according to package instructions, then fluff with a fork.

  • 5

    Lightly steam or microwave shelled edamame until warm.

  • 6

    Assemble your Buddha bowl by layering the quinoa at the base. Add the baby spinach, roasted chickpeas, baked tofu, and edamame. Top with slices of red bell pepper and avocado.

  • 7

    Drizzle the lemon tahini dressing over the bowl, and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your balanced bowl of nutrients.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant bowl that combines crispy roasted chickpeas, savory baked tofu, and edamame atop a bed of fluffy quinoa and fresh veggies. This bowl is beautifully balanced with creamy avocado and a zesty lemon tahini dressing, providing a perfect harmony of textures and flavors that will satisfy your taste buds while fueling your day.

NUTRITION

582kcal
Protein
31.8g
Fat
25.3g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa

1/2 cup roasted chickpeas

3 ounces baked tofu

1/2 cup shelled edamame

1 cup baby spinach

1/2 cup sliced red bell pepper

1/4 medium avocado

1 tablespoon lemon tahini dressing

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse a can of chickpeas, then pat dry with paper towels. Toss chickpeas with a drizzle of olive oil, salt, pepper, and any desired spices, and spread them on a baking sheet.

  • 2

    Roast the chickpeas for 25-30 minutes or until they are crispy, shaking the pan halfway through for even roasting.

  • 3

    While the chickpeas are roasting, prepare the tofu by cutting it into cubes. Marinate or season lightly and bake it in the oven for about 20 minutes until slightly firm and golden.

  • 4

    Cook quinoa according to package instructions, then fluff with a fork.

  • 5

    Lightly steam or microwave shelled edamame until warm.

  • 6

    Assemble your Buddha bowl by layering the quinoa at the base. Add the baby spinach, roasted chickpeas, baked tofu, and edamame. Top with slices of red bell pepper and avocado.

  • 7

    Drizzle the lemon tahini dressing over the bowl, and toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your balanced bowl of nutrients.