YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Vegetable and Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl featuring hearty roasted chickpeas, perfectly marinated firm tofu, and a medley of roasted vegetables, all tossed in fresh herbs and crowned with a zesty lemon tahini drizzle. This dish offers a satisfying blend of textures and flavors, balancing earthy, roasted notes with bright citrus zing.
INGREDIENTS
1 cup Chickpeas
6 oz Firm Tofu
1 cup Mixed Roasted Vegetables (zucchini, bell pepper, red onion)
1 tbsp Tahini
1 tbsp Fresh Lemon Juice
2 tbsp Fresh Herbs (parsley and mint)
1 clove Garlic
1 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Drain and rinse the chickpeas, then toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.
Chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss with a little olive oil, minced garlic, salt, and pepper.
Place the seasoned vegetables on a separate baking sheet. Roast both the chickpeas and vegetables in the oven for about 20-25 minutes, stirring halfway through.
While roasting, press the tofu to remove excess moisture, then cut into cubes. Optionally, lightly pan-sear the tofu in a non-stick skillet over medium heat for extra texture, about 3-4 minutes per side.
In a small bowl, mix tahini, fresh lemon juice, and finely chopped fresh herbs. If the dressing is too thick, add a teaspoon of water to reach your desired consistency.
Assemble the bowl by placing the roasted vegetables at the base, topping with roasted chickpeas and tofu cubes.
Drizzle the lemon tahini mixture over the bowl. Garnish with additional fresh herbs if desired, and serve warm.