YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Hummus Bowl
A vibrant, nutrient-packed bowl featuring creamy homemade hummus paired with tender chickpeas, fluffy quinoa, and a medley of fresh greens. Topped with a perfectly hard-boiled egg, grilled tofu, and smoky roasted red peppers, this bowl delivers a delightful balance of textures and flavors that is both satisfying and energizing.
INGREDIENTS
100g Cooked Chickpeas
1/2 cup Cooked Quinoa
3 tbsp Homemade Hummus
1 Hard-Boiled Egg
100g Grilled Tofu
1/2 cup Roasted Red Peppers
1 cup Fresh Spinach
PREPARATION
Prepare all components by cooking chickpeas and quinoa if not using pre-cooked versions.
Make a small batch of homemade hummus using chickpeas, lemon juice, garlic, tahini, and a drizzle of olive oil, then blend until smooth.
Grill the tofu after pressing out excess water, seasoning lightly with salt and pepper.
Roast red peppers by charring them over an open flame or in an oven until the skin blisters, then peel and slice into strips.
Assemble the bowl by layering fresh spinach at the base, followed by a serving of quinoa and chickpeas.
Add a generous dollop of hummus in the center and arrange slices of roasted red peppers around it.
Top with a halved hard-boiled egg and sliced grilled tofu.
Drizzle with a little lemon juice and olive oil if desired, and enjoy your vibrant, protein-packed meal.