Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, pan-seared tofu, and bright shelled edamame tossed on a bed of fresh baby spinach. Drizzled with a creamy tahini sauce, this Buddha bowl offers a harmonious blend of textures and satisfying flavors perfect for a nourishing meal that supports your protein and calorie goals.

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NUTRITION

518kcal
Protein
32.5g
Fat
19.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas (82g)

0.5 cup Cooked Quinoa (92g)

100g Firm Tofu

0.5 cup Shelled Edamame (78g)

2 cups Baby Spinach (60g)

1 tbsp Tahini (15g)

Spices (Cumin, Paprika, Salt & Pepper) to taste

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PREPARATION

  • 1

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

  • 2

    Toss the chickpeas with cumin, paprika, salt, and pepper until evenly coated. Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas in the preheated oven for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.

  • 4

    While the chickpeas roast, cook quinoa according to package instructions. Set aside once done.

  • 5

    Cut the tofu into cubes and lightly pan-sear in a non-stick skillet over medium heat until all sides are golden.

  • 6

    If using shelled edamame that require cooking, steam or boil them until tender, about 3-4 minutes, then drain.

  • 7

    Assemble your bowl by layering baby spinach, quinoa, roasted chickpeas, pan-seared tofu, and edamame.

  • 8

    Drizzle the tahini over the bowl. Adjust seasoning with additional salt and pepper if desired, and serve immediately.

Crispy Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, pan-seared tofu, and bright shelled edamame tossed on a bed of fresh baby spinach. Drizzled with a creamy tahini sauce, this Buddha bowl offers a harmonious blend of textures and satisfying flavors perfect for a nourishing meal that supports your protein and calorie goals.

NUTRITION

518kcal
Protein
32.5g
Fat
19.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Canned Chickpeas (82g)

0.5 cup Cooked Quinoa (92g)

100g Firm Tofu

0.5 cup Shelled Edamame (78g)

2 cups Baby Spinach (60g)

1 tbsp Tahini (15g)

Spices (Cumin, Paprika, Salt & Pepper) to taste

PREPARATION

  • 1

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

  • 2

    Toss the chickpeas with cumin, paprika, salt, and pepper until evenly coated. Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast the chickpeas in the preheated oven for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.

  • 4

    While the chickpeas roast, cook quinoa according to package instructions. Set aside once done.

  • 5

    Cut the tofu into cubes and lightly pan-sear in a non-stick skillet over medium heat until all sides are golden.

  • 6

    If using shelled edamame that require cooking, steam or boil them until tender, about 3-4 minutes, then drain.

  • 7

    Assemble your bowl by layering baby spinach, quinoa, roasted chickpeas, pan-seared tofu, and edamame.

  • 8

    Drizzle the tahini over the bowl. Adjust seasoning with additional salt and pepper if desired, and serve immediately.