Herb-Roasted Chickpea and Brown Rice Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chickpea and Brown Rice Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chickpea and Brown Rice Buddha Bowl

A vibrant, nourishing bowl that brings together crispy herb-roasted chickpeas, tender brown rice, savory tofu, and edamame, accented by fresh cherry tomatoes and baby spinach. This balanced bowl is bursting with textures and flavors that satisfy your taste buds while supporting your nutritional goals.

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NUTRITION

581kcal
Protein
35.8g
Fat
12.9g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted canned chickpeas

1/2 cup cooked brown rice

100g extra firm tofu

1/2 cup shelled edamame

1/2 cup cherry tomatoes

1 cup baby spinach

1 tbsp mixed fresh herbs (rosemary, thyme)

1 tbsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the canned chickpeas, then pat dry with a paper towel.

  • 2

    Toss the chickpeas in a small bowl with the mixed fresh herbs, a pinch of salt, and a little ground pepper. Spread them out on a baking sheet.

  • 3

    Roast the chickpeas in the oven for about 20-25 minutes until they become golden and slightly crispy, stirring halfway through for even roasting.

  • 4

    While the chickpeas roast, prepare the tofu. Cut the tofu into cubes and, if desired, lightly season with salt and pepper.

  • 5

    Steam or lightly sauté the shelled edamame for a few minutes until warmed through.

  • 6

    In a bowl, assemble the Buddha bowl by layering the cooked brown rice as the base. Add the roasted chickpeas, tofu cubes, edamame, cherry tomatoes, and baby spinach.

  • 7

    Drizzle the lemon juice over the bowl for a bright, tangy finish, and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal.

Herb-Roasted Chickpea and Brown Rice Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chickpea and Brown Rice Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chickpea and Brown Rice Buddha Bowl

A vibrant, nourishing bowl that brings together crispy herb-roasted chickpeas, tender brown rice, savory tofu, and edamame, accented by fresh cherry tomatoes and baby spinach. This balanced bowl is bursting with textures and flavors that satisfy your taste buds while supporting your nutritional goals.

NUTRITION

581kcal
Protein
35.8g
Fat
12.9g
Carbs
83g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted canned chickpeas

1/2 cup cooked brown rice

100g extra firm tofu

1/2 cup shelled edamame

1/2 cup cherry tomatoes

1 cup baby spinach

1 tbsp mixed fresh herbs (rosemary, thyme)

1 tbsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the canned chickpeas, then pat dry with a paper towel.

  • 2

    Toss the chickpeas in a small bowl with the mixed fresh herbs, a pinch of salt, and a little ground pepper. Spread them out on a baking sheet.

  • 3

    Roast the chickpeas in the oven for about 20-25 minutes until they become golden and slightly crispy, stirring halfway through for even roasting.

  • 4

    While the chickpeas roast, prepare the tofu. Cut the tofu into cubes and, if desired, lightly season with salt and pepper.

  • 5

    Steam or lightly sauté the shelled edamame for a few minutes until warmed through.

  • 6

    In a bowl, assemble the Buddha bowl by layering the cooked brown rice as the base. Add the roasted chickpeas, tofu cubes, edamame, cherry tomatoes, and baby spinach.

  • 7

    Drizzle the lemon juice over the bowl for a bright, tangy finish, and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal.