YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce
A hearty bowl bursting with crispy roasted chickpeas, marinated baked tofu, bright edamame, and fluffy quinoa atop a bed of fresh mixed greens and vibrant vegetables, finished with a drizzle of creamy tahini sauce. This Buddha bowl offers a satisfying combination of textures and flavors – crunchy, creamy, and fresh – making it a delightful meal any time of day.
INGREDIENTS
0.75 cup roasted chickpeas (approx 120g)
100g baked tofu
0.5 cup shelled edamame (approx 78g)
0.5 cup cooked quinoa (approx 93g)
1 cup mixed greens (spinach & kale) (approx 30g)
0.5 cup cherry tomatoes (approx 75g)
0.5 cup cucumber slices (approx 52g)
1 tablespoon tahini sauce (approx 15g)
PREPARATION
Preheat the oven to 400°F. Rinse and drain the chickpeas, pat them dry, then toss with olive oil, salt, pepper, and your favorite spices (such as paprika and cumin). Spread them out on a baking sheet and roast for 25-30 minutes until crisp.
While the chickpeas roast, press the tofu to remove excess moisture, then cut into cubes. Marinate the tofu cubes in a light mix of soy sauce and a splash of lemon juice if desired, and bake in the oven for 20-25 minutes until lightly golden.
Cook the quinoa according to package instructions. Once done, fluff with a fork.
Steam or boil the edamame for about 5 minutes until tender and set aside.
Prepare the fresh vegetables by rinsing the mixed greens, halving the cherry tomatoes, and slicing the cucumber.
Make the tahini sauce by simply stirring tahini with a little water, lemon juice, salt, and pepper until it reaches a smooth, drizzlable consistency.
Assemble the Buddha bowl by layering the mixed greens as a base. Add the quinoa, roasted chickpeas, baked tofu, edamame, cherry tomatoes, and cucumber slices. Drizzle the tahini sauce over the top.
Enjoy your nutritious bowl warm or at room temperature.