YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
A vibrant bowl featuring crispy roasted chickpeas combined with fluffy quinoa, tender edamame, and savory baked tofu, all served atop a bed of fresh salad greens. Finished with a light, tangy tahini sauce, this bowl offers a delightful balance of textures and flavors that’s as nourishing as it is delicious.
INGREDIENTS
1 cup roasted Chickpeas (164g)
1/2 cup cooked Quinoa (92g)
1/2 cup shelled Edamame (78g)
75g Extra Firm Tofu
1 cup Mixed Salad Greens (30g)
1/2 tbsp Tahini (7g) for sauce
PREPARATION
Preheat your oven to 400°F (200°C). Drain and pat dry the chickpeas and extra firm tofu.
Toss the chickpeas with a pinch of salt, pepper, and your favorite spices (such as paprika and garlic powder). Spread them on a baking sheet lined with parchment paper.
Cut the tofu into small cubes and season lightly with salt and a drop of olive oil. Place them on a separate baking sheet.
Roast the chickpeas for 20-25 minutes until crispy, stirring halfway through. Roast the tofu for about 15-20 minutes until edges are golden.
While the chickpeas and tofu roast, prepare the quinoa according to package directions if not pre-cooked.
Blanch or steam the shelled edamame for 3-5 minutes until tender.
Assemble your bowl by placing a bed of mixed salad greens, then layering the cooked quinoa, edamame, roasted chickpeas, and tofu.
Drizzle the bowl lightly with a simple tahini sauce prepared by diluting 1/2 tablespoon tahini with a little lemon juice and water, and toss gently.
Serve immediately and enjoy your nutritious, balanced Buddha bowl!