Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl packed with crisp roasted chickpeas, tender edamame, nutty quinoa, and crispy tofu, nestled atop a bed of fresh spinach and cherry tomatoes. Drizzled with a creamy, tangy tahini sauce, this bowl offers a delightful balance of crunch, creaminess, and bright, refreshing flavors for a wholesome meal.

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NUTRITION

646kcal
Protein
37.4g
Fat
25.5g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (~125g)

0.5 cup shelled edamame (~75g)

0.5 cup cooked quinoa (~92g)

100g firm tofu

1 cup fresh spinach

0.5 cup halved cherry tomatoes (~75g)

1 tbsp tahini

1 tsp olive oil

1 tsp spice mix (cumin, smoked paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, toss the chickpeas with olive oil and the spice mix. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan midway.

  • 3

    While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. Lightly coat with a pinch of salt and a sprinkle of smoked paprika.

  • 4

    In a non-stick pan over medium heat, lightly sauté the tofu cubes until all sides are golden and crispy, about 6-8 minutes. Set aside.

  • 5

    Prepare the quinoa and edamame if not already cooked. In a large bowl, layer the spinach as the base.

  • 6

    Add the cooked quinoa, edamame, roasted chickpeas, and crispy tofu. Top with halved cherry tomatoes.

  • 7

    Drizzle the tahini sauce over the bowl. Optionally, toss lightly to combine the flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed Buddha bowl.

Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl packed with crisp roasted chickpeas, tender edamame, nutty quinoa, and crispy tofu, nestled atop a bed of fresh spinach and cherry tomatoes. Drizzled with a creamy, tangy tahini sauce, this bowl offers a delightful balance of crunch, creaminess, and bright, refreshing flavors for a wholesome meal.

NUTRITION

646kcal
Protein
37.4g
Fat
25.5g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas (~125g)

0.5 cup shelled edamame (~75g)

0.5 cup cooked quinoa (~92g)

100g firm tofu

1 cup fresh spinach

0.5 cup halved cherry tomatoes (~75g)

1 tbsp tahini

1 tsp olive oil

1 tsp spice mix (cumin, smoked paprika, salt, pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, toss the chickpeas with olive oil and the spice mix. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan midway.

  • 3

    While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. Lightly coat with a pinch of salt and a sprinkle of smoked paprika.

  • 4

    In a non-stick pan over medium heat, lightly sauté the tofu cubes until all sides are golden and crispy, about 6-8 minutes. Set aside.

  • 5

    Prepare the quinoa and edamame if not already cooked. In a large bowl, layer the spinach as the base.

  • 6

    Add the cooked quinoa, edamame, roasted chickpeas, and crispy tofu. Top with halved cherry tomatoes.

  • 7

    Drizzle the tahini sauce over the bowl. Optionally, toss lightly to combine the flavors.

  • 8

    Serve immediately and enjoy your nutrient-packed Buddha bowl.