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 of roasted chickpeas and crispy tofu nestled on a bed of fluffy quinoa and fresh spinach, accented with creamy avocado and a zesty lemon dressing. This dish delivers a satisfying crunch and a burst of bright flavors in every bite.

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NUTRITION

571kcal
Protein
33g
Fat
18.9g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1/2 cup cooked Quinoa (93g)

125g Firm Tofu

1/4 medium Avocado (50g)

1 cup Baby Spinach (30g)

1 tbsp Lemon Juice

Olive Oil Cooking Spray

Spice Blend (Smoked Paprika, Cumin, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the cooked chickpeas with a light spray of olive oil and the spice blend until evenly coated.

  • 3

    Spread the chickpeas out in a single layer and roast in the oven for 20-25 minutes until they become crispy, stirring once halfway through.

  • 4

    While the chickpeas are roasting, cut the firm tofu into 1-inch cubes. Season with a pinch of the spice blend.

  • 5

    Optionally, you can also bake the tofu cubes on a separate lightly sprayed baking sheet for 20 minutes, turning once if desired for extra crispiness.

  • 6

    In a bowl, combine the cooked quinoa and baby spinach as the base.

  • 7

    Add the roasted chickpeas and baked tofu on top.

  • 8

    Slice the avocado and arrange it on the bowl.

  • 9

    Drizzle with fresh lemon juice for a burst of brightness and gently toss the ingredients together.

  • 10

    Serve immediately and enjoy your nutritious 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 of roasted chickpeas and crispy tofu nestled on a bed of fluffy quinoa and fresh spinach, accented with creamy avocado and a zesty lemon dressing. This dish delivers a satisfying crunch and a burst of bright flavors in every bite.

NUTRITION

571kcal
Protein
33g
Fat
18.9g
Carbs
73.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

1/2 cup cooked Quinoa (93g)

125g Firm Tofu

1/4 medium Avocado (50g)

1 cup Baby Spinach (30g)

1 tbsp Lemon Juice

Olive Oil Cooking Spray

Spice Blend (Smoked Paprika, Cumin, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the cooked chickpeas with a light spray of olive oil and the spice blend until evenly coated.

  • 3

    Spread the chickpeas out in a single layer and roast in the oven for 20-25 minutes until they become crispy, stirring once halfway through.

  • 4

    While the chickpeas are roasting, cut the firm tofu into 1-inch cubes. Season with a pinch of the spice blend.

  • 5

    Optionally, you can also bake the tofu cubes on a separate lightly sprayed baking sheet for 20 minutes, turning once if desired for extra crispiness.

  • 6

    In a bowl, combine the cooked quinoa and baby spinach as the base.

  • 7

    Add the roasted chickpeas and baked tofu on top.

  • 8

    Slice the avocado and arrange it on the bowl.

  • 9

    Drizzle with fresh lemon juice for a burst of brightness and gently toss the ingredients together.

  • 10

    Serve immediately and enjoy your nutritious Buddha bowl.