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 bursting with crispy roasted chickpeas, creamy tofu, and fluffy quinoa, layered over fresh spinach and crisp vegetables. Finished with a light drizzle of tahini dressing, this bowl delivers a harmonious blend of textures and flavors that are both nourishing and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
31.7g
Fat
24.1g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (~82g)

100g firm tofu

1/2 cup cooked quinoa (~92g)

1/2 cup shelled edamame (~75g)

1 cup raw spinach

1/2 cup halved cherry tomatoes (~75g)

1/2 cup sliced cucumber (~52g)

1/4 medium avocado (~50g)

0.5 tbsp tahini

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain canned chickpeas (or use precooked chickpeas) and pat them dry. Toss the chickpeas with a pinch of salt, pepper, and your favorite spices for extra crispiness.

  • 2

    Spread the chickpeas on a baking sheet and roast for 25-30 minutes until they are golden and crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, press the tofu to remove excess moisture and cut into small cubes. Optionally, lightly sauté the tofu in a non-stick pan with a dash of your preferred seasoning until golden.

  • 4

    Prepare the quinoa according to package instructions if not already cooked.

  • 5

    Assemble the bowl by layering a bed of fresh spinach, then add the quinoa, roasted chickpeas, tofu, and shelled edamame.

  • 6

    Add halved cherry tomatoes, cucumber slices, and small avocado chunks on top.

  • 7

    Drizzle with tahini dressing. Toss gently before serving to combine all the flavors.

  • 8

    Enjoy your nutrient-packed Buddha Bowl as a satisfying breakfast, lunch, or dinner.

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 bursting with crispy roasted chickpeas, creamy tofu, and fluffy quinoa, layered over fresh spinach and crisp vegetables. Finished with a light drizzle of tahini dressing, this bowl delivers a harmonious blend of textures and flavors that are both nourishing and satisfying.

NUTRITION

565kcal
Protein
31.7g
Fat
24.1g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (~82g)

100g firm tofu

1/2 cup cooked quinoa (~92g)

1/2 cup shelled edamame (~75g)

1 cup raw spinach

1/2 cup halved cherry tomatoes (~75g)

1/2 cup sliced cucumber (~52g)

1/4 medium avocado (~50g)

0.5 tbsp tahini

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain canned chickpeas (or use precooked chickpeas) and pat them dry. Toss the chickpeas with a pinch of salt, pepper, and your favorite spices for extra crispiness.

  • 2

    Spread the chickpeas on a baking sheet and roast for 25-30 minutes until they are golden and crispy, shaking the pan halfway through.

  • 3

    While the chickpeas roast, press the tofu to remove excess moisture and cut into small cubes. Optionally, lightly sauté the tofu in a non-stick pan with a dash of your preferred seasoning until golden.

  • 4

    Prepare the quinoa according to package instructions if not already cooked.

  • 5

    Assemble the bowl by layering a bed of fresh spinach, then add the quinoa, roasted chickpeas, tofu, and shelled edamame.

  • 6

    Add halved cherry tomatoes, cucumber slices, and small avocado chunks on top.

  • 7

    Drizzle with tahini dressing. Toss gently before serving to combine all the flavors.

  • 8

    Enjoy your nutrient-packed Buddha Bowl as a satisfying breakfast, lunch, or dinner.