YOUR SOLIN GENERATED RECIPE
Roasted Garlic Chickpea and Broccoli Bowl
A hearty bowl featuring roasted chickpeas, tender broccoli, protein-packed tofu, and fluffy quinoa, all elevated by a roasted garlic and lemon infusion. This satisfying dish offers a delightful blend of crunchy textures and vibrant flavors, making it a nourishing choice for any mealtime.
INGREDIENTS
1 cup roasted chickpeas
1 cup chopped broccoli
1/2 cup cooked quinoa
125 grams extra-firm tofu
1 tsp olive oil
2 cloves garlic
1 lemon wedge
Seasonings (salt, pepper, paprika)
PREPARATION
Preheat your oven to 400°F.
Rinse and drain a can of chickpeas if using canned, then pat dry. In a bowl, toss the chickpeas with half of the olive oil, minced garlic, salt, pepper, and paprika. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
Press the extra-firm tofu gently to remove excess moisture, then cut into cubes. Toss with a little salt, pepper, and a drizzle of olive oil, and arrange on a separate baking sheet. Roast tofu in the oven for 20 minutes, turning halfway for even browning.
Meanwhile, chop the broccoli into bite-sized florets and toss with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.
Prepare the quinoa as per package instructions (using about 1/2 cup cooked), then fluff with a fork.
Assemble the bowl by layering the quinoa at the base, then adding the roasted chickpeas, tofu, and broccoli. Squeeze the lemon wedge over the bowl for a bright finish and mix gently.
Enjoy your balanced Roasted Garlic Chickpea and Broccoli Bowl, perfect for a nourishing breakfast, lunch, or dinner.