YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Buddha Bowl with Tahini Sauce
A vibrant bowl featuring crispy roasted chickpeas, savory marinated tofu, nutty quinoa, and a medley of roasted broccoli and fresh spinach, all lightly drizzled with a creamy tahini dressing and finished with a sprinkle of hemp seeds for an extra protein boost.
INGREDIENTS
1/2 cup cooked quinoa (92g)
3/4 cup roasted chickpeas (123g)
6 oz firm tofu (170g)
1 cup roasted broccoli (91g)
1 cup fresh spinach (30g)
1 tbsp tahini (15g)
1 tbsp hemp seeds (10g)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Rinse and drain the chickpeas, pat them dry, and toss with a bit of olive oil, salt, pepper, and your favorite spices. Spread them out on the baking sheet and roast for about 25-30 minutes until crispy, stirring midway.
Meanwhile, press the tofu to remove excess moisture. Cut it into cubes and marinate briefly in a mixture of low-sodium soy sauce, garlic, and a splash of lemon juice for at least 10 minutes.
On another baking sheet, toss broccoli florets with a light drizzle of olive oil, salt, and pepper. Roast in the same oven for 15-20 minutes until tender and slightly charred.
Cook quinoa according to package instructions if not already prepared.
In a small bowl, whisk together tahini with a little water and lemon juice until smooth to make the dressing.
Assemble your bowl by layering a bed of fresh spinach, then add quinoa, roasted chickpeas, tofu cubes (either pan-seared for extra crispiness or baked for 15 minutes in the oven), and roasted broccoli.
Drizzle the tahini sauce over the bowl and finish with a sprinkle of hemp seeds. Enjoy your nutrient-packed, satisfying Buddha bowl.