Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

A vibrant Buddha bowl featuring crispy roasted chickpeas, savory marinated tofu, and perfectly roasted seasonal vegetables served on a bed of fluffy quinoa. This bowl is a delightful symphony of textures and flavors with a gentle crunch from the chickpeas and a tender bite from the vegetables, making it a nourishing meal that satisfies both your taste buds and your nutritional goals.

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NUTRITION

580kcal
Protein
37.5g
Fat
14.5g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Firm Tofu

1/2 cup Cooked Quinoa (92g)

1 cup Mixed Roasted Vegetables (160g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss with a pinch of salt, pepper, and your favorite spices (such as paprika and garlic powder). Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture. Cut the tofu into cubes and marinate it with a splash of soy sauce, a dash of garlic powder, and a touch of olive oil. Arrange the tofu cubes on a separate baking sheet and bake in the oven for 20 minutes, turning halfway through.

  • 3

    Prepare your mixed vegetables by chopping broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper. Spread on a baking tray and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    Cook quinoa according to package instructions, usually simmering 1/2 cup quinoa in water until fluffy (approximately 15 minutes).

  • 5

    To assemble the Buddha bowl, create a base layer with the cooked quinoa, then add the roasted chickpeas, baked tofu, and roasted vegetables. Serve warm and enjoy this hearty, nutrient-packed bowl.

Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

A vibrant Buddha bowl featuring crispy roasted chickpeas, savory marinated tofu, and perfectly roasted seasonal vegetables served on a bed of fluffy quinoa. This bowl is a delightful symphony of textures and flavors with a gentle crunch from the chickpeas and a tender bite from the vegetables, making it a nourishing meal that satisfies both your taste buds and your nutritional goals.

NUTRITION

580kcal
Protein
37.5g
Fat
14.5g
Carbs
77g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas (164g)

200g Firm Tofu

1/2 cup Cooked Quinoa (92g)

1 cup Mixed Roasted Vegetables (160g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss with a pinch of salt, pepper, and your favorite spices (such as paprika and garlic powder). Spread on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu to remove excess moisture. Cut the tofu into cubes and marinate it with a splash of soy sauce, a dash of garlic powder, and a touch of olive oil. Arrange the tofu cubes on a separate baking sheet and bake in the oven for 20 minutes, turning halfway through.

  • 3

    Prepare your mixed vegetables by chopping broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them lightly with olive oil, salt, and pepper. Spread on a baking tray and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    Cook quinoa according to package instructions, usually simmering 1/2 cup quinoa in water until fluffy (approximately 15 minutes).

  • 5

    To assemble the Buddha bowl, create a base layer with the cooked quinoa, then add the roasted chickpeas, baked tofu, and roasted vegetables. Serve warm and enjoy this hearty, nutrient-packed bowl.