YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
A vibrant bowl featuring roasted chickpeas and baked tofu on a bed of fluffy quinoa and fresh mixed greens, accented by lightly steamed edamame. A drizzle of tangy tahini sauce ties the flavors together for a satisfying, protein-rich meal.
INGREDIENTS
1/2 cup roasted chickpeas (82g)
150g baked firm tofu
1/2 cup shelled edamame (75g)
1/2 cup cooked quinoa (92g)
1 cup mixed greens (30g)
1/2 tablespoon tahini sauce (7.5g)
Spices (paprika, cumin, salt, pepper) to taste
1 teaspoon olive oil
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain canned or pre-cooked chickpeas. Pat dry with a paper towel.
In a bowl, toss the chickpeas with a teaspoon of olive oil and your chosen spices (paprika, cumin, salt, and pepper). Spread them out on a baking sheet and roast for 20-25 minutes until crispy.
While the chickpeas roast, press the firm tofu to remove excess moisture. Cut into cubes and lightly season with salt and pepper. Place tofu cubes on a separate baking sheet and bake in the oven (alongside the chickpeas if space allows) for about 20 minutes, turning halfway through for even browning.
Prepare quinoa as per package instructions if not already cooked. Lightly steam or blanch the shelled edamame.
In a bowl, assemble the Buddha bowl by layering the cooked quinoa and mixed greens. Top with baked tofu, roasted chickpeas, and edamame.
Drizzle with 1/2 tablespoon of tahini sauce. Optionally, you can mix tahini with a splash of water and lemon juice to thin the sauce before drizzling.
Enjoy your nutrient-dense, protein-packed, and flavorful Buddha bowl!