Roasted Chickpea Buddha Bowl with Fresh Herbs

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

Roasted Chickpea Buddha Bowl with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Buddha Bowl with Fresh Herbs

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and pan-seared extra firm tofu nestled atop a bed of fresh baby spinach and juicy cherry tomatoes. Topped with a medley of fragrant fresh herbs, this bowl offers a balanced combination of textures and flavors that's both satisfying and nourishing.

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NUTRITION

509kcal
Protein
35.8g
Fat
12.1g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (93g)

150 grams Extra Firm Tofu

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Fresh Herbs (Parsley & Cilantro, 4g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Spread drained chickpeas on a lined baking sheet, drizzle with a little olive oil, and season with salt, pepper, and your favorite spices. Roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions and set aside.

  • 4

    Press the extra firm tofu to remove excess moisture, then cut it into cubes. Sauté tofu in a non-stick pan over medium heat until lightly browned on all sides.

  • 5

    In a large bowl, combine the cooked quinoa, roasted chickpeas, sautéed tofu, baby spinach, and cherry tomatoes.

  • 6

    Sprinkle freshly chopped parsley and cilantro over the bowl and toss gently to mix.

  • 7

    Serve immediately and enjoy your nutrient-packed Buddha bowl.

Roasted Chickpea Buddha Bowl with Fresh Herbs

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

Roasted Chickpea Buddha Bowl with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea Buddha Bowl with Fresh Herbs

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and pan-seared extra firm tofu nestled atop a bed of fresh baby spinach and juicy cherry tomatoes. Topped with a medley of fragrant fresh herbs, this bowl offers a balanced combination of textures and flavors that's both satisfying and nourishing.

NUTRITION

509kcal
Protein
35.8g
Fat
12.1g
Carbs
72.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (93g)

150 grams Extra Firm Tofu

1 cup Baby Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Fresh Herbs (Parsley & Cilantro, 4g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Spread drained chickpeas on a lined baking sheet, drizzle with a little olive oil, and season with salt, pepper, and your favorite spices. Roast for 20-25 minutes until crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions and set aside.

  • 4

    Press the extra firm tofu to remove excess moisture, then cut it into cubes. Sauté tofu in a non-stick pan over medium heat until lightly browned on all sides.

  • 5

    In a large bowl, combine the cooked quinoa, roasted chickpeas, sautéed tofu, baby spinach, and cherry tomatoes.

  • 6

    Sprinkle freshly chopped parsley and cilantro over the bowl and toss gently to mix.

  • 7

    Serve immediately and enjoy your nutrient-packed Buddha bowl.