YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Bowl with Lemon Tahini Drizzle
Enjoy a hearty bowl featuring tender roasted vegetables, protein-packed chickpeas and extra firm tofu, all finished with a bright, creamy lemon tahini drizzle. This colorful dish offers a satisfying mix of textures and flavors, balancing roasted earthiness with a zesty, nutty finish—perfect for any meal of the day.
INGREDIENTS
0.75 cup Canned Chickpeas (123g)
250g Extra Firm Tofu
150g Mixed Vegetables (Red Bell Pepper, Zucchini, Red Onion)
1 cup Fresh Spinach
0.5 tbsp Olive Oil
1 tsp Tahini
1 tbsp Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Drain and rinse the chickpeas. Pat dry and toss with a pinch of salt, pepper, and a drizzle (half the olive oil). Spread them on a baking sheet.
Cut the extra firm tofu into cubes and season lightly with salt and pepper. Set aside.
Chop the mixed vegetables (red bell pepper, zucchini, red onion) into bite-sized pieces. Toss with the remaining olive oil, salt, and pepper.
Arrange the vegetables on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through until they are tender and lightly charred.
In the last 10 minutes of vegetable roasting, add the seasoned tofu cubes to a separate section of the baking sheet or a small oven-safe dish and roast until edges are golden.
While roasting, prepare the lemon tahini drizzle by combining tahini, fresh lemon juice, and a splash of water to thin out the consistency. Stir until smooth.
Once roasted, assemble your bowl by layering a bed of fresh spinach, then adding the roasted vegetables, chickpeas, and tofu.
Drizzle the lemon tahini sauce over the bowl, toss gently if desired, and serve warm.