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

A nourishing Buddha bowl featuring crispy roasted chickpeas, hearty quinoa, and roasted extra firm tofu, all nestled on a bed of tender baby spinach with fresh cherry tomatoes and creamy avocado. This dish delights with contrasting textures and a medley of savory flavors, making it a perfect balanced meal for any time of day.

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NUTRITION

582kcal
Protein
34.2g
Fat
21.3g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3/4 cup roasted chickpeas (123g)

1/2 cup cooked quinoa (92g)

200g extra firm tofu

2 cups baby spinach (60g)

1/2 cup halved cherry tomatoes (75g)

1/4 medium avocado (50g)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Drain and rinse a can of chickpeas and pat them dry. Toss the chickpeas with your favorite seasonings (such as smoked paprika, garlic powder, salt, and pepper) and a small amount of olive oil, then roast on a baking sheet for 25-30 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa by rinsing it and cooking according to package instructions until fluffy.

  • 3

    Press the extra firm tofu to remove excess moisture, cut it into cubes, and toss with a light coating of soy sauce and a pinch of garlic powder. Spread tofu cubes on a separate baking tray and roast in the oven for about 20-25 minutes, flipping halfway through, until lightly browned and crispy.

  • 4

    Assemble the Buddha bowl by layering baby spinach at the base. Add the cooked quinoa, then arrange the roasted chickpeas and tofu on top.

  • 5

    Finish with halved cherry tomatoes and sliced avocado. Drizzle with a squeeze of lemon or your favorite light dressing if desired, and enjoy 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

A nourishing Buddha bowl featuring crispy roasted chickpeas, hearty quinoa, and roasted extra firm tofu, all nestled on a bed of tender baby spinach with fresh cherry tomatoes and creamy avocado. This dish delights with contrasting textures and a medley of savory flavors, making it a perfect balanced meal for any time of day.

NUTRITION

582kcal
Protein
34.2g
Fat
21.3g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3/4 cup roasted chickpeas (123g)

1/2 cup cooked quinoa (92g)

200g extra firm tofu

2 cups baby spinach (60g)

1/2 cup halved cherry tomatoes (75g)

1/4 medium avocado (50g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Drain and rinse a can of chickpeas and pat them dry. Toss the chickpeas with your favorite seasonings (such as smoked paprika, garlic powder, salt, and pepper) and a small amount of olive oil, then roast on a baking sheet for 25-30 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the quinoa by rinsing it and cooking according to package instructions until fluffy.

  • 3

    Press the extra firm tofu to remove excess moisture, cut it into cubes, and toss with a light coating of soy sauce and a pinch of garlic powder. Spread tofu cubes on a separate baking tray and roast in the oven for about 20-25 minutes, flipping halfway through, until lightly browned and crispy.

  • 4

    Assemble the Buddha bowl by layering baby spinach at the base. Add the cooked quinoa, then arrange the roasted chickpeas and tofu on top.

  • 5

    Finish with halved cherry tomatoes and sliced avocado. Drizzle with a squeeze of lemon or your favorite light dressing if desired, and enjoy immediately.