YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl featuring crunchy herb-roasted chickpeas, fluffy quinoa, and marinated baked tofu tossed with fresh spinach, cucumber, and cherry tomatoes. Finished with a zesty lemon tahini drizzle and a sprinkle of hemp seeds, this dish balances hearty texture with refreshing flavors, perfect for a nutritious meal any time of day.
INGREDIENTS
1/2 cup roasted Chickpeas (82g)
1/2 cup cooked Quinoa (92g)
150g Baked Tofu
1 tablespoon Tahini
2 tablespoons Hemp Seeds
1 cup Fresh Spinach
1/2 cup chopped Cucumber
1/2 cup halved Cherry Tomatoes
2 tablespoons Fresh Herbs (parsley, cilantro, mint)
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry. Toss them lightly with chopped fresh herbs, a pinch of salt, and a drizzle of olive oil if desired, then spread on a baking sheet.
Roast the chickpeas for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.
Meanwhile, prepare quinoa according to package instructions if not already cooked. Set aside.
Press and cube the tofu, then season with a bit of salt, pepper, and additional chopped herbs. Bake or pan-sear the tofu until lightly golden and firm, about 15 minutes in the oven or 5-7 minutes per side in a skillet.
In a small bowl, whisk together tahini, lemon juice, and a splash of water to reach a drizzling consistency.
Assemble the bowl by layering fresh spinach, chopped cucumber, and cherry tomatoes. Top with roasted chickpeas, quinoa, and baked tofu.
Drizzle the lemon tahini sauce over the bowl and finish with a sprinkling of hemp seeds. Serve immediately.