Fragrant Coconut Basmati Rice Bowl with Roasted Chickpeas

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

Fragrant Coconut Basmati Rice Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Fragrant Coconut Basmati Rice Bowl with Roasted Chickpeas

Enjoy a vibrant bowl featuring fluffy basmati rice delicately infused with light coconut milk, perfectly paired with crunchy roasted chickpeas, firm tofu, and a sprinkle of nutty hemp seeds. This bowl delivers a harmonious blend of tropical aroma, savory roasted flavors, and a satisfying texture profile ideal for a nourishing meal.

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NUTRITION

580kcal
Protein
33.5g
Fat
18.7g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Basmati Rice

1 cup Roasted Chickpeas

150 g Firm Tofu

1/4 cup Light Coconut Milk

1 tbsp Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas if making them fresh. If using pre-roasted, skip to tofu preparation.

  • 2

    Rinse and drain a can of chickpeas. Pat dry and toss with a drizzle of olive oil, salt, pepper, and preferred spices. Roast in the oven on a baking sheet for 20-25 minutes until crunchy.

  • 3

    While chickpeas roast, cook basmati rice according to package instructions. Once cooked, stir in light coconut milk to infuse a subtle coconut flavor.

  • 4

    Press the firm tofu gently with a paper towel to remove excess moisture, then cut into cubes. Optionally, pan-sear the tofu over medium heat for 5-7 minutes with a dash of seasoning for added texture.

  • 5

    Assemble the bowl by layering the coconut-infused basmati rice, roasted chickpeas, and tofu cubes. Sprinkle hemp seeds on top for an extra nutty flavor and protein boost.

  • 6

    Serve warm and savor the harmonious blend of tropical and roasted flavors.

Fragrant Coconut Basmati Rice Bowl with Roasted Chickpeas

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

Fragrant Coconut Basmati Rice Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Fragrant Coconut Basmati Rice Bowl with Roasted Chickpeas

Enjoy a vibrant bowl featuring fluffy basmati rice delicately infused with light coconut milk, perfectly paired with crunchy roasted chickpeas, firm tofu, and a sprinkle of nutty hemp seeds. This bowl delivers a harmonious blend of tropical aroma, savory roasted flavors, and a satisfying texture profile ideal for a nourishing meal.

NUTRITION

580kcal
Protein
33.5g
Fat
18.7g
Carbs
73g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Basmati Rice

1 cup Roasted Chickpeas

150 g Firm Tofu

1/4 cup Light Coconut Milk

1 tbsp Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting chickpeas if making them fresh. If using pre-roasted, skip to tofu preparation.

  • 2

    Rinse and drain a can of chickpeas. Pat dry and toss with a drizzle of olive oil, salt, pepper, and preferred spices. Roast in the oven on a baking sheet for 20-25 minutes until crunchy.

  • 3

    While chickpeas roast, cook basmati rice according to package instructions. Once cooked, stir in light coconut milk to infuse a subtle coconut flavor.

  • 4

    Press the firm tofu gently with a paper towel to remove excess moisture, then cut into cubes. Optionally, pan-sear the tofu over medium heat for 5-7 minutes with a dash of seasoning for added texture.

  • 5

    Assemble the bowl by layering the coconut-infused basmati rice, roasted chickpeas, and tofu cubes. Sprinkle hemp seeds on top for an extra nutty flavor and protein boost.

  • 6

    Serve warm and savor the harmonious blend of tropical and roasted flavors.