Crispy 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 Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

Enjoy a vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, protein-packed edamame and firm tofu, layered over a bed of fresh spinach, carrot, and cucumber. Drizzled with a light, tangy tahini sauce, this bowl beautifully balances textures and flavors for a satisfying meal any time of day.

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NUTRITION

587kcal
Protein
35.9g
Fat
22.9g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/2 cup cooked quinoa

1/2 cup shelled edamame

100g firm tofu

1 cup fresh spinach

1 small carrot

1/2 cucumber

1/2 tbsp tahini

1 tsp olive oil

1 tbsp lemon juice

1/2 tsp garlic powder

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the chickpeas in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked, and press the tofu between paper towels, then cut into cubes.

  • 5

    Lightly pan-sear the tofu cubes over medium heat for 4-5 minutes on each side until golden.

  • 6

    In a small bowl, mix the tahini with lemon juice and a splash of water to achieve a drizzleable consistency.

  • 7

    Assemble the bowl by layering spinach at the base, then add quinoa, roasted chickpeas, edamame, tofu, julienned carrot, and diced cucumber.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.

Crispy 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 Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

Enjoy a vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, protein-packed edamame and firm tofu, layered over a bed of fresh spinach, carrot, and cucumber. Drizzled with a light, tangy tahini sauce, this bowl beautifully balances textures and flavors for a satisfying meal any time of day.

NUTRITION

587kcal
Protein
35.9g
Fat
22.9g
Carbs
67.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1/2 cup cooked quinoa

1/2 cup shelled edamame

100g firm tofu

1 cup fresh spinach

1 small carrot

1/2 cucumber

1/2 tbsp tahini

1 tsp olive oil

1 tbsp lemon juice

1/2 tsp garlic powder

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the chickpeas in the oven for 20-25 minutes until crispy, stirring halfway through.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked, and press the tofu between paper towels, then cut into cubes.

  • 5

    Lightly pan-sear the tofu cubes over medium heat for 4-5 minutes on each side until golden.

  • 6

    In a small bowl, mix the tahini with lemon juice and a splash of water to achieve a drizzleable consistency.

  • 7

    Assemble the bowl by layering spinach at the base, then add quinoa, roasted chickpeas, edamame, tofu, julienned carrot, and diced cucumber.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.