Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

A vibrant Buddha bowl featuring crispy roasted chickpeas, hearty quinoa, savory baked tofu, and fresh edamame, all layered over a bed of tender spinach and cucumber. Drizzled with a creamy tahini sauce, this bowl is both satisfying and nutritious, making it a perfect balanced meal any time of day.

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NUTRITION

553kcal
Protein
36.1g
Fat
19.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Roasted Chickpeas

0.5 cup Cooked Quinoa

150 grams Baked Tofu

0.5 cup Shelled Edamame

1 cup Spinach

0.5 cup Sliced Cucumber

1 tablespoon Tahini

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a can of chickpeas, pat them dry, and toss with a drizzle of olive oil, salt, paprika, and garlic powder. Spread them on a baking sheet and roast for 25-30 minutes until crispy.

  • 2

    While the chickpeas are roasting, press the tofu to remove excess water, then cut into cubes. Optionally, season lightly with salt and pepper and bake on a separate tray for 20 minutes until golden.

  • 3

    Prepare the quinoa according to package instructions, typically simmering in water until fluffy.

  • 4

    Steam or boil shelled edamame for about 3-5 minutes until tender, then drain.

  • 5

    Assemble your bowl by layering a bed of fresh spinach and sliced cucumber. Add the cooked quinoa, baked tofu cubes, roasted chickpeas, and steamed edamame.

  • 6

    Drizzle tahini over the bowl. For extra flavor, you may mix the tahini with a little lemon juice and water to create a smooth dressing.

  • 7

    Gently toss the bowl to distribute the flavors, and serve immediately.

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

A vibrant Buddha bowl featuring crispy roasted chickpeas, hearty quinoa, savory baked tofu, and fresh edamame, all layered over a bed of tender spinach and cucumber. Drizzled with a creamy tahini sauce, this bowl is both satisfying and nutritious, making it a perfect balanced meal any time of day.

NUTRITION

553kcal
Protein
36.1g
Fat
19.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Roasted Chickpeas

0.5 cup Cooked Quinoa

150 grams Baked Tofu

0.5 cup Shelled Edamame

1 cup Spinach

0.5 cup Sliced Cucumber

1 tablespoon Tahini

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain a can of chickpeas, pat them dry, and toss with a drizzle of olive oil, salt, paprika, and garlic powder. Spread them on a baking sheet and roast for 25-30 minutes until crispy.

  • 2

    While the chickpeas are roasting, press the tofu to remove excess water, then cut into cubes. Optionally, season lightly with salt and pepper and bake on a separate tray for 20 minutes until golden.

  • 3

    Prepare the quinoa according to package instructions, typically simmering in water until fluffy.

  • 4

    Steam or boil shelled edamame for about 3-5 minutes until tender, then drain.

  • 5

    Assemble your bowl by layering a bed of fresh spinach and sliced cucumber. Add the cooked quinoa, baked tofu cubes, roasted chickpeas, and steamed edamame.

  • 6

    Drizzle tahini over the bowl. For extra flavor, you may mix the tahini with a little lemon juice and water to create a smooth dressing.

  • 7

    Gently toss the bowl to distribute the flavors, and serve immediately.