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, nutrient-dense bowl featuring crispy roasted chickpeas, extra-firm tofu, shelled edamame, and fluffy quinoa over a bed of fresh spinach, all lightly tossed in a refreshing burst of lemon juice. This dish balances hearty protein and wholesome carbs with a medley of textures and flavors that satisfy both your taste buds and health aspirations.

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NUTRITION

561kcal
Protein
35.4g
Fat
13.4g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

100g Extra-Firm Tofu

1/2 cup Shelled Edamame (75g)

1/2 cup Cooked Quinoa (93g)

1 cup Fresh Spinach (30g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas if using canned. Pat them dry with a towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your desired spices (like smoked paprika or cumin) and spread them on a baking sheet.

  • 3

    Roast the chickpeas in the oven for 20-25 minutes until they are crispy, shaking the pan halfway through for even cooking.

  • 4

    While the chickpeas are roasting, press the tofu gently to remove excess moisture and cut it into bite-sized cubes. Optionally, you can season the tofu lightly and pan-sear it for extra crispness.

  • 5

    Prepare the quinoa according to package instructions and set aside once cooked.

  • 6

    Blanch the shelled edamame in boiling water for 3-4 minutes, then drain and rinse under cold water to stop the cooking process.

  • 7

    Assemble your Buddha bowl by layering the fresh spinach, cooked quinoa, roasted chickpeas, sautéed or raw tofu cubes, and edamame.

  • 8

    Drizzle the bowl with fresh lemon juice, toss lightly to combine, and serve immediately.

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, nutrient-dense bowl featuring crispy roasted chickpeas, extra-firm tofu, shelled edamame, and fluffy quinoa over a bed of fresh spinach, all lightly tossed in a refreshing burst of lemon juice. This dish balances hearty protein and wholesome carbs with a medley of textures and flavors that satisfy both your taste buds and health aspirations.

NUTRITION

561kcal
Protein
35.4g
Fat
13.4g
Carbs
77.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

100g Extra-Firm Tofu

1/2 cup Shelled Edamame (75g)

1/2 cup Cooked Quinoa (93g)

1 cup Fresh Spinach (30g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas if using canned. Pat them dry with a towel.

  • 2

    Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your desired spices (like smoked paprika or cumin) and spread them on a baking sheet.

  • 3

    Roast the chickpeas in the oven for 20-25 minutes until they are crispy, shaking the pan halfway through for even cooking.

  • 4

    While the chickpeas are roasting, press the tofu gently to remove excess moisture and cut it into bite-sized cubes. Optionally, you can season the tofu lightly and pan-sear it for extra crispness.

  • 5

    Prepare the quinoa according to package instructions and set aside once cooked.

  • 6

    Blanch the shelled edamame in boiling water for 3-4 minutes, then drain and rinse under cold water to stop the cooking process.

  • 7

    Assemble your Buddha bowl by layering the fresh spinach, cooked quinoa, roasted chickpeas, sautéed or raw tofu cubes, and edamame.

  • 8

    Drizzle the bowl with fresh lemon juice, toss lightly to combine, and serve immediately.