YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Crispy Chickpea Bowl with Creamy Tahini Dressing
Enjoy a nourishing bowl featuring crispy roasted chickpeas paired with tender quinoa, an array of colorful roasted vegetables, and a delightful creamy tahini dressing. Finished with a sprinkle of hemp seeds and a side of edamame, this bowl delivers a balanced combination of textures and vibrant flavors—ideal for a satisfying meal any time of day.
INGREDIENTS
0.8 cup roasted chickpeas (~130g)
0.5 cup cooked quinoa (~93g)
1 cup mixed roasted vegetables (~150g)
2 tbsp hemp seeds (~20g)
0.5 tbsp tahini
0.25 cup shelled edamame (~40g)
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, then pat dry with a paper towel. Toss them lightly with a drizzle of olive oil, salt, and your favorite spices (such as smoked paprika and cumin). Spread them on a baking sheet.
Cut broccoli into florets, slice red bell pepper into strips, and dice zucchini. Toss the vegetables with a small amount of olive oil, salt, and pepper.
Roast both the chickpeas and vegetables in the preheated oven. Chickpeas typically crisp up in about 25-30 minutes, while vegetables become tender in 20-25 minutes. Keep an eye on them to ensure optimal texture.
While roasting, prepare the creamy tahini dressing by mixing the tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt until a smooth consistency is achieved.
Cook quinoa according to package directions (usually simmering in water for about 15 minutes). Fluff with a fork once done.
Steam or boil the shelled edamame until tender, about 5 minutes, then drain.
To assemble the bowl, layer the cooked quinoa at the base, then add the roasted vegetables and crispy chickpeas. Drizzle the creamy tahini dressing over the top and finish with a sprinkle of hemp seeds and a side of edamame.
Serve warm and enjoy your balanced, protein-rich meal!