Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant bowl loaded with crispy roasted chickpeas, fluffy quinoa, golden tofu, fresh greens, and a hint of creamy avocado. A drizzle of light tahini dressing ties all the flavors together in this balanced and colorful meal.

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NUTRITION

553kcal
Protein
31.2g
Fat
24.8g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/2 cup cooked Quinoa (93g)

1/4 medium Avocado (50g)

1 cup raw Spinach (30g)

1/2 cup halved Grape Tomatoes (75g)

1/2 cup sliced Cucumber (52g)

1/2 tbsp Tahini (7.5g)

200g Firm Tofu

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika or cumin). Spread them on a baking sheet in a single layer for even roasting.

  • 3

    Roast the chickpeas in the oven for about 25-30 minutes or until they are crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, prepare the quinoa by rinsing it under cold water and cooking according to the package instructions.

  • 5

    Cut the tofu into cubes and, if desired, lightly sauté them in a non-stick pan with minimal oil for extra texture.

  • 6

    In a large bowl, assemble the Buddha bowl by adding the cooked quinoa as the base, then top with spinach, grape tomatoes, cucumber slices, avocado chunks, roasted chickpeas, and tofu.

  • 7

    Drizzle the bowl with tahini and a squeeze of lemon if you like a zingy finish.

  • 8

    Mix gently to combine all flavors and enjoy your healthy, protein-packed Buddha bowl.

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant bowl loaded with crispy roasted chickpeas, fluffy quinoa, golden tofu, fresh greens, and a hint of creamy avocado. A drizzle of light tahini dressing ties all the flavors together in this balanced and colorful meal.

NUTRITION

553kcal
Protein
31.2g
Fat
24.8g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (82g)

1/2 cup cooked Quinoa (93g)

1/4 medium Avocado (50g)

1 cup raw Spinach (30g)

1/2 cup halved Grape Tomatoes (75g)

1/2 cup sliced Cucumber (52g)

1/2 tbsp Tahini (7.5g)

200g Firm Tofu

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika or cumin). Spread them on a baking sheet in a single layer for even roasting.

  • 3

    Roast the chickpeas in the oven for about 25-30 minutes or until they are crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, prepare the quinoa by rinsing it under cold water and cooking according to the package instructions.

  • 5

    Cut the tofu into cubes and, if desired, lightly sauté them in a non-stick pan with minimal oil for extra texture.

  • 6

    In a large bowl, assemble the Buddha bowl by adding the cooked quinoa as the base, then top with spinach, grape tomatoes, cucumber slices, avocado chunks, roasted chickpeas, and tofu.

  • 7

    Drizzle the bowl with tahini and a squeeze of lemon if you like a zingy finish.

  • 8

    Mix gently to combine all flavors and enjoy your healthy, protein-packed Buddha bowl.