YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl filled with roasted chickpeas, tender quinoa, and crisp vegetables, all elevated by a zesty lemon tahini drizzle. This flavorful dish balances hearty plant-based protein with refreshing herbs and a burst of citrus, perfect for a nourishing and satisfying meal at any time of day.
INGREDIENTS
1 cup roasted Chickpeas (164g)
1/2 cup cooked Quinoa (92g)
100g roasted Extra-Firm Tofu
1 cup Baby Spinach (30g)
1/2 medium Red Bell Pepper (75g)
1 tablespoon Tahini (15g)
1 tablespoon Lemon Juice (15g)
2 tablespoons Mixed Fresh Herbs (10g)
PREPARATION
Preheat your oven to 400°F (205°C). Rinse and drain the chickpeas, then pat them dry.
Toss the chickpeas with a sprinkle of chopped mixed fresh herbs, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until golden and slightly crispy.
Cut the extra-firm tofu into cubes. If desired, lightly season with salt, pepper, and a touch of the mixed herbs. Roast the tofu on a separate baking sheet (or alongside the chickpeas if space permits) for about 20 minutes until edges are crisp.
While the chickpeas and tofu roast, prepare the quinoa as per package instructions if not already cooked.
In a small bowl, whisk together tahini, lemon juice, a little water to thin out the consistency if needed, and a pinch of salt to create a creamy drizzle. Stir in any remaining fresh herbs.
Assemble the bowl by layering the baby spinach, cooked quinoa, roasted chickpeas, tofu cubes, and sliced red bell pepper.
Drizzle the prepared lemon tahini sauce over the bowl and serve immediately.