Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

Experience a vibrant bowl balanced with crispy roasted chickpeas, hearty quinoa, and tender edamame, all nestled on a bed of fresh spinach and juicy cherry tomatoes. A perfectly boiled egg adds extra richness while a drizzle of creamy tahini sauce ties everything together for a satisfying, nutrient-dense meal.

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NUTRITION

572kcal
Protein
32.7g
Fat
21.6g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup roasted chickpeas (~110g)

1/2 cup cooked quinoa (~92g)

1/2 cup shelled edamame (~75g)

1 large hard-boiled egg (~50g)

1 tbsp tahini sauce (~15g)

1 cup fresh spinach (~30g)

1/2 cup cherry tomatoes (~75g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the chickpeas on a baking sheet, season with your favorite spices, and roast for about 20-25 minutes until crispy.

  • 2

    Meanwhile, prepare the quinoa according to package instructions and cook the edamame if not pre-cooked.

  • 3

    Boil the egg until hard-boiled (about 9-12 minutes), then peel and slice.

  • 4

    Assemble your bowl by adding a base of fresh spinach. Layer on the cooked quinoa, roasted chickpeas, and edamame.

  • 5

    Scatter the cherry tomatoes over the top.

  • 6

    Drizzle with tahini sauce and gently place the sliced egg on the bowl.

  • 7

    Finish with a light seasoning if desired and serve immediately.

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

Experience a vibrant bowl balanced with crispy roasted chickpeas, hearty quinoa, and tender edamame, all nestled on a bed of fresh spinach and juicy cherry tomatoes. A perfectly boiled egg adds extra richness while a drizzle of creamy tahini sauce ties everything together for a satisfying, nutrient-dense meal.

NUTRITION

572kcal
Protein
32.7g
Fat
21.6g
Carbs
65.2g

SERVINGS

1 serving

INGREDIENTS

2/3 cup roasted chickpeas (~110g)

1/2 cup cooked quinoa (~92g)

1/2 cup shelled edamame (~75g)

1 large hard-boiled egg (~50g)

1 tbsp tahini sauce (~15g)

1 cup fresh spinach (~30g)

1/2 cup cherry tomatoes (~75g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Spread the chickpeas on a baking sheet, season with your favorite spices, and roast for about 20-25 minutes until crispy.

  • 2

    Meanwhile, prepare the quinoa according to package instructions and cook the edamame if not pre-cooked.

  • 3

    Boil the egg until hard-boiled (about 9-12 minutes), then peel and slice.

  • 4

    Assemble your bowl by adding a base of fresh spinach. Layer on the cooked quinoa, roasted chickpeas, and edamame.

  • 5

    Scatter the cherry tomatoes over the top.

  • 6

    Drizzle with tahini sauce and gently place the sliced egg on the bowl.

  • 7

    Finish with a light seasoning if desired and serve immediately.