Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini

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

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini

Enjoy a colorful bowl overflowing with roasted bell peppers, zucchini and red onion, paired with crispy chickpeas, fluffy quinoa, and tender marinated tofu, all drizzled with a silky, tangy tahini dressing. This dish offers a delightful mix of textures and a balance of flavors that makes every bite satisfying and nourishing.

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NUTRITION

568kcal
Protein
32.2g
Fat
16g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (93g)

1 cup Chickpeas (164g)

4 oz Extra-Firm Tofu (113g)

1 cup Mixed Roasted Vegetables (150g)

1/2 tbsp Tahini (7g)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and pat dry chickpeas; toss with a drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika and cumin) then spread them on a baking sheet.

  • 2

    Prepare a mix of chopped bell peppers, zucchini, and red onion. Toss the vegetables with a light coating of olive oil, salt, and pepper. Combine the vegetables with the chickpeas on the baking sheet.

  • 3

    Roast the chickpeas and vegetables in the preheated oven for about 20-25 minutes, turning halfway through, until the chickpeas are crispy and the vegetables are tender and slightly charred.

  • 4

    While the chickpeas and vegetables are roasting, prepare the quinoa according to package instructions. Measure out 1/2 cup of cooked quinoa once done.

  • 5

    Cut the extra-firm tofu into cubes. Lightly season with salt and pepper, and either pan-sear in a non-stick skillet over medium heat for about 5-7 minutes until golden on all sides or add it to the roasting pan during the last 10 minutes of roasting.

  • 6

    For the creamy tahini drizzle, mix 1/2 tablespoon of tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt to create a smooth, pourable dressing.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, topping it with the roasted vegetables, crispy chickpeas, and tofu. Drizzle the creamy tahini dressing over the bowl and serve warm.

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini

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

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Roasted Vegetable and Crispy Chickpea Quinoa Bowl with Creamy Tahini

Enjoy a colorful bowl overflowing with roasted bell peppers, zucchini and red onion, paired with crispy chickpeas, fluffy quinoa, and tender marinated tofu, all drizzled with a silky, tangy tahini dressing. This dish offers a delightful mix of textures and a balance of flavors that makes every bite satisfying and nourishing.

NUTRITION

568kcal
Protein
32.2g
Fat
16g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Quinoa (93g)

1 cup Chickpeas (164g)

4 oz Extra-Firm Tofu (113g)

1 cup Mixed Roasted Vegetables (150g)

1/2 tbsp Tahini (7g)

PREPARATION

  • 1

    Preheat your oven to 425°F. Rinse and pat dry chickpeas; toss with a drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika and cumin) then spread them on a baking sheet.

  • 2

    Prepare a mix of chopped bell peppers, zucchini, and red onion. Toss the vegetables with a light coating of olive oil, salt, and pepper. Combine the vegetables with the chickpeas on the baking sheet.

  • 3

    Roast the chickpeas and vegetables in the preheated oven for about 20-25 minutes, turning halfway through, until the chickpeas are crispy and the vegetables are tender and slightly charred.

  • 4

    While the chickpeas and vegetables are roasting, prepare the quinoa according to package instructions. Measure out 1/2 cup of cooked quinoa once done.

  • 5

    Cut the extra-firm tofu into cubes. Lightly season with salt and pepper, and either pan-sear in a non-stick skillet over medium heat for about 5-7 minutes until golden on all sides or add it to the roasting pan during the last 10 minutes of roasting.

  • 6

    For the creamy tahini drizzle, mix 1/2 tablespoon of tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt to create a smooth, pourable dressing.

  • 7

    Assemble the bowl by placing the cooked quinoa as the base, topping it with the roasted vegetables, crispy chickpeas, and tofu. Drizzle the creamy tahini dressing over the bowl and serve warm.