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

Savor a vibrant bowl filled with crispy roasted chickpeas, golden roasted tempeh, and fluffy quinoa nestled atop a bed of fresh mixed greens and colorful vegetables. Drizzled with a smooth, nutty tahini sauce, this dish delivers a satisfying crunch and a burst of flavor in every bite.

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NUTRITION

544kcal
Protein
34g
Fat
18.3g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

2/3 cup roasted chickpeas (120g)

3 ounces roasted tempeh (85g)

1 cup mixed veggie medley (85g)

1/2 tbsp tahini sauce (8g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain chickpeas; pat dry. Toss them with your favorite spices (such as paprika, cumin, salt, and pepper) and a touch of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Cut tempeh into bite-sized cubes. Marinate lightly with soy sauce (or tamari for gluten-free), garlic powder, and a dash of liquid smoke if desired. Roast on a separate baking sheet for 15-20 minutes, turning halfway through for even browning.

  • 4

    While the chickpeas and tempeh roast, prepare 1/2 cup of quinoa according to package directions.

  • 5

    Mix your choice of fresh vegetables—such as spinach, sliced cucumber, and diced red bell pepper—in a bowl.

  • 6

    Assemble the Buddha bowl by layering the cooked quinoa as a base, then add the roasted chickpeas, tempeh, and mixed vegetables.

  • 7

    Drizzle 1/2 tablespoon of tahini sauce generously over the bowl and serve warm.

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

Savor a vibrant bowl filled with crispy roasted chickpeas, golden roasted tempeh, and fluffy quinoa nestled atop a bed of fresh mixed greens and colorful vegetables. Drizzled with a smooth, nutty tahini sauce, this dish delivers a satisfying crunch and a burst of flavor in every bite.

NUTRITION

544kcal
Protein
34g
Fat
18.3g
Carbs
68g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

2/3 cup roasted chickpeas (120g)

3 ounces roasted tempeh (85g)

1 cup mixed veggie medley (85g)

1/2 tbsp tahini sauce (8g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain chickpeas; pat dry. Toss them with your favorite spices (such as paprika, cumin, salt, and pepper) and a touch of olive oil. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Cut tempeh into bite-sized cubes. Marinate lightly with soy sauce (or tamari for gluten-free), garlic powder, and a dash of liquid smoke if desired. Roast on a separate baking sheet for 15-20 minutes, turning halfway through for even browning.

  • 4

    While the chickpeas and tempeh roast, prepare 1/2 cup of quinoa according to package directions.

  • 5

    Mix your choice of fresh vegetables—such as spinach, sliced cucumber, and diced red bell pepper—in a bowl.

  • 6

    Assemble the Buddha bowl by layering the cooked quinoa as a base, then add the roasted chickpeas, tempeh, and mixed vegetables.

  • 7

    Drizzle 1/2 tablespoon of tahini sauce generously over the bowl and serve warm.