Spiced Chickpea and Roasted Vegetable Bowl with Creamy Tahini

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

Spiced Chickpea and Roasted Vegetable Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Roasted Vegetable Bowl with Creamy Tahini

Enjoy a hearty bowl featuring warm, spiced chickpeas and golden roasted vegetables complemented by tender cubes of marinated tofu, a hint of quinoa, and a luscious drizzle of creamy tahini lemon dressing. This vibrant bowl delivers a satisfying blend of textures and a comforting medley of flavors perfect for any meal of the day.

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NUTRITION

641kcal
Protein
34.4g
Fat
25.8g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Extra-Firm Tofu

1/4 cup Cooked Quinoa (43g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1 tbsp Tahini (15g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the extra-firm tofu (cut into cubes) and mixed vegetables with olive oil, cumin, paprika, salt, and pepper until evenly coated.

  • 3

    Spread the tofu and vegetables on the baking sheet and roast for about 20-25 minutes, turning halfway through, until they are golden and tender.

  • 4

    While the tofu and vegetables roast, gently warm the cooked chickpeas in a small pan with a pinch of salt and a sprinkle of paprika to enhance their flavor.

  • 5

    In a separate small bowl, whisk together tahini and lemon juice. If the dressing is too thick, add a teaspoon of water to reach a creamy consistency.

  • 6

    Assemble the bowl by layering the quinoa as a base, then adding the roasted chickpeas, tofu, and vegetables.

  • 7

    Drizzle the creamy tahini dressing over the bowl and adjust salt and pepper to taste before serving.

Spiced Chickpea and Roasted Vegetable Bowl with Creamy Tahini

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

Spiced Chickpea and Roasted Vegetable Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Spiced Chickpea and Roasted Vegetable Bowl with Creamy Tahini

Enjoy a hearty bowl featuring warm, spiced chickpeas and golden roasted vegetables complemented by tender cubes of marinated tofu, a hint of quinoa, and a luscious drizzle of creamy tahini lemon dressing. This vibrant bowl delivers a satisfying blend of textures and a comforting medley of flavors perfect for any meal of the day.

NUTRITION

641kcal
Protein
34.4g
Fat
25.8g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Chickpeas (164g)

150g Extra-Firm Tofu

1/4 cup Cooked Quinoa (43g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1 tbsp Tahini (15g)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Cumin

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, toss the extra-firm tofu (cut into cubes) and mixed vegetables with olive oil, cumin, paprika, salt, and pepper until evenly coated.

  • 3

    Spread the tofu and vegetables on the baking sheet and roast for about 20-25 minutes, turning halfway through, until they are golden and tender.

  • 4

    While the tofu and vegetables roast, gently warm the cooked chickpeas in a small pan with a pinch of salt and a sprinkle of paprika to enhance their flavor.

  • 5

    In a separate small bowl, whisk together tahini and lemon juice. If the dressing is too thick, add a teaspoon of water to reach a creamy consistency.

  • 6

    Assemble the bowl by layering the quinoa as a base, then adding the roasted chickpeas, tofu, and vegetables.

  • 7

    Drizzle the creamy tahini dressing over the bowl and adjust salt and pepper to taste before serving.