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 filled with crispy roasted chickpeas, marinated tofu, edamame, and quinoa, all tossed with fresh spinach and red bell pepper. Finished with a drizzle of creamy tahini dressing, this bowl offers an exciting mix of textures and flavors that is both nourishing and satisfying.

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NUTRITION

563kcal
Protein
38.1g
Fat
21.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted canned chickpeas

5 oz extra-firm tofu

1/2 cup shelled edamame

1/2 cup cooked quinoa

1 cup baby spinach

1/2 medium red bell pepper, sliced

1 tbsp tahini

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the canned chickpeas, then pat dry with a paper towel.

  • 2

    Toss the chickpeas with a little olive oil, salt, pepper, and your favorite spices (such as paprika and garlic powder). Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, press and cube the tofu. Marinate with a splash of soy sauce, a dash of garlic powder, and a squeeze of lemon if desired. Spread the tofu on another baking sheet and bake in the oven or air fry for 15 minutes until lightly golden.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Lightly warm the shelled edamame if preferred.

  • 5

    In a bowl, combine the baby spinach and sliced red bell pepper. Add the quinoa, roasted chickpeas, tofu cubes, and edamame.

  • 6

    Drizzle the tahini over the bowl and toss gently to combine. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately while warm or at room temperature.

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 filled with crispy roasted chickpeas, marinated tofu, edamame, and quinoa, all tossed with fresh spinach and red bell pepper. Finished with a drizzle of creamy tahini dressing, this bowl offers an exciting mix of textures and flavors that is both nourishing and satisfying.

NUTRITION

563kcal
Protein
38.1g
Fat
21.7g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted canned chickpeas

5 oz extra-firm tofu

1/2 cup shelled edamame

1/2 cup cooked quinoa

1 cup baby spinach

1/2 medium red bell pepper, sliced

1 tbsp tahini

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the canned chickpeas, then pat dry with a paper towel.

  • 2

    Toss the chickpeas with a little olive oil, salt, pepper, and your favorite spices (such as paprika and garlic powder). Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

  • 3

    While the chickpeas are roasting, press and cube the tofu. Marinate with a splash of soy sauce, a dash of garlic powder, and a squeeze of lemon if desired. Spread the tofu on another baking sheet and bake in the oven or air fry for 15 minutes until lightly golden.

  • 4

    Prepare the quinoa according to package instructions if not already cooked. Lightly warm the shelled edamame if preferred.

  • 5

    In a bowl, combine the baby spinach and sliced red bell pepper. Add the quinoa, roasted chickpeas, tofu cubes, and edamame.

  • 6

    Drizzle the tahini over the bowl and toss gently to combine. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately while warm or at room temperature.