YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
Savor a vibrant Buddha bowl featuring crispy roasted chickpeas, lightly baked tofu, and a bed of fluffy quinoa topped with fresh spinach, juicy cherry tomatoes, and creamy avocado, all drizzled with a luscious tahini sauce. This balanced bowl offers a satisfying blend of textures and flavors that invigorate your senses and nourish your body.
INGREDIENTS
3/4 cup roasted chickpeas
4 ounces extra-firm tofu
1/3 cup cooked quinoa
1 cup fresh spinach
1/2 cup cherry tomatoes
1/4 avocado
1 tablespoon tahini
PREPARATION
Preheat your oven to 400°F. Rinse and drain a can of chickpeas, pat them dry, and toss with a little olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder). Spread them out on a baking sheet and roast for 25-30 minutes until crispy.
While the chickpeas roast, press the extra-firm tofu to remove excess moisture. Cut the tofu into bite-sized cubes and optionally season with a pinch of salt and pepper.
In a small pan, lightly sauté the tofu cubes over medium heat for about 5-7 minutes until they are golden on all sides.
Prepare the quinoa according to package instructions, or use pre-cooked quinoa. Fluff with a fork once done.
Assemble the bowl by layering the cooked quinoa as a base, then add fresh spinach, roasted chickpeas, and sautéed tofu. Top with halved cherry tomatoes and sliced avocado.
Drizzle the tahini over the bowl. For enhanced flavor, you may thin the tahini with a splash of water, a squeeze of lemon juice, and a dash of salt before drizzling.
Gently toss the ingredients to evenly distribute the dressing and enjoy your nourishing Buddha bowl.