Crispy Chickpea and Quinoa Bowl with Lemon Tahini Dressing

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

Crispy Chickpea and Quinoa Bowl with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Lemon Tahini Dressing

Enjoy a vibrant bowl combining crispy roasted chickpeas, perfectly cooked quinoa, hearty baked tofu, and tender edamame atop a bed of fresh spinach. Drizzled with a bright lemon tahini dressing, this bowl offers a balanced medley of textures and flavors that is both satisfying and energizing.

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NUTRITION

458kcal
Protein
35.4g
Fat
14.6g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

3/4 cup baked extra-firm tofu (150g)

1/2 cup cooked quinoa (93g)

1/3 cup shelled edamame (50g)

1 cup fresh spinach (30g)

1 tsp tahini

1 tsp lemon juice

1 tbsp water

Spices: paprika, cumin, salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a drizzle of olive oil (if desired) and a pinch each of paprika, cumin, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until crispy.

  • 2

    Press the extra-firm tofu to remove excess moisture, cut into cubes, season lightly, and bake on a separate sheet at 400°F for 20 minutes until edges are golden.

  • 3

    Rinse and cook quinoa according to package instructions, then fluff with a fork.

  • 4

    Lightly steam or microwave shelled edamame for 2-3 minutes until tender.

  • 5

    In a small bowl, whisk together tahini, lemon juice, and water to form a smooth dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa as the base, then add roasted chickpeas, baked tofu, and edamame on top of a bed of fresh spinach.

  • 7

    Drizzle the lemon tahini dressing over the bowl, give a gentle toss, and serve immediately.

Crispy Chickpea and Quinoa Bowl with Lemon Tahini Dressing

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

Crispy Chickpea and Quinoa Bowl with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Quinoa Bowl with Lemon Tahini Dressing

Enjoy a vibrant bowl combining crispy roasted chickpeas, perfectly cooked quinoa, hearty baked tofu, and tender edamame atop a bed of fresh spinach. Drizzled with a bright lemon tahini dressing, this bowl offers a balanced medley of textures and flavors that is both satisfying and energizing.

NUTRITION

458kcal
Protein
35.4g
Fat
14.6g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

3/4 cup baked extra-firm tofu (150g)

1/2 cup cooked quinoa (93g)

1/3 cup shelled edamame (50g)

1 cup fresh spinach (30g)

1 tsp tahini

1 tsp lemon juice

1 tbsp water

Spices: paprika, cumin, salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a drizzle of olive oil (if desired) and a pinch each of paprika, cumin, salt, and pepper, then roast on a baking sheet for about 20-25 minutes until crispy.

  • 2

    Press the extra-firm tofu to remove excess moisture, cut into cubes, season lightly, and bake on a separate sheet at 400°F for 20 minutes until edges are golden.

  • 3

    Rinse and cook quinoa according to package instructions, then fluff with a fork.

  • 4

    Lightly steam or microwave shelled edamame for 2-3 minutes until tender.

  • 5

    In a small bowl, whisk together tahini, lemon juice, and water to form a smooth dressing.

  • 6

    Assemble the bowl by layering the cooked quinoa as the base, then add roasted chickpeas, baked tofu, and edamame on top of a bed of fresh spinach.

  • 7

    Drizzle the lemon tahini dressing over the bowl, give a gentle toss, and serve immediately.