Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Enjoy a vibrant, protein-packed power bowl featuring crispy, golden tofu, fluffy quinoa, and crunchy roasted chickpeas tossed with fresh red bell pepper, spinach, and tangy lemon-tahini drizzle. This bowl is both hearty and refreshing, delivering a blend of textures and flavors perfect for a satisfying vegetarian lunch.

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NUTRITION

529kcal
Protein
33.7g
Fat
21.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1/4 small Red Onion

1/2 medium Lemon

1 tsp Tahini

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut tofu into bite-sized cubes.

  • 2

    Preheat oven to 400°F. Toss the chickpeas with a drizzle of olive oil, salt, and pepper; spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Meanwhile, cook quinoa according to package instructions if not already prepared.

  • 4

    Lightly coat tofu cubes with a pinch of salt, pepper, and a splash of olive oil. In a non-stick pan over medium heat, sauté tofu until all sides are golden and crispy, about 8-10 minutes.

  • 5

    Prepare the vegetables by slicing the red bell pepper and red onion, and washing the baby spinach.

  • 6

    For the dressing, squeeze the juice of 1/2 lemon, then mix with tahini, remaining olive oil, salt, and pepper.

  • 7

    Assemble the bowl by placing cooked quinoa as the base, topping with sautéed tofu, roasted chickpeas, red bell pepper, red onion, and baby spinach.

  • 8

    Drizzle the lemon-tahini dressing over the bowl, toss gently, and serve immediately.

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Enjoy a vibrant, protein-packed power bowl featuring crispy, golden tofu, fluffy quinoa, and crunchy roasted chickpeas tossed with fresh red bell pepper, spinach, and tangy lemon-tahini drizzle. This bowl is both hearty and refreshing, delivering a blend of textures and flavors perfect for a satisfying vegetarian lunch.

NUTRITION

529kcal
Protein
33.7g
Fat
21.4g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1/4 small Red Onion

1/2 medium Lemon

1 tsp Tahini

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut tofu into bite-sized cubes.

  • 2

    Preheat oven to 400°F. Toss the chickpeas with a drizzle of olive oil, salt, and pepper; spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Meanwhile, cook quinoa according to package instructions if not already prepared.

  • 4

    Lightly coat tofu cubes with a pinch of salt, pepper, and a splash of olive oil. In a non-stick pan over medium heat, sauté tofu until all sides are golden and crispy, about 8-10 minutes.

  • 5

    Prepare the vegetables by slicing the red bell pepper and red onion, and washing the baby spinach.

  • 6

    For the dressing, squeeze the juice of 1/2 lemon, then mix with tahini, remaining olive oil, salt, and pepper.

  • 7

    Assemble the bowl by placing cooked quinoa as the base, topping with sautéed tofu, roasted chickpeas, red bell pepper, red onion, and baby spinach.

  • 8

    Drizzle the lemon-tahini dressing over the bowl, toss gently, and serve immediately.