YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Power Bowl with Creamy Lemon Tahini Dressing
Dive into a vibrant power bowl featuring crispy roasted chickpeas, golden-edged sautéed tofu, and colorful steamed edamame nestled on a bed of fluffy quinoa and roasted seasonal vegetables. Finished with a zesty, velvety lemon tahini dressing and a handful of fresh greens, this dish harmonizes textures and bright flavors for a satisfying, nutrient-packed meal perfect for any time of day.
INGREDIENTS
1/2 cup cooked chickpeas
1/2 cup cooked quinoa
1/2 cup shelled edamame
100g firm tofu
1 cup mixed roasted vegetables (zucchini, red bell pepper, red onion)
1 cup mixed greens
1 tbsp tahini
1 tbsp lemon juice
1 tsp olive oil
Spices (smoked paprika, cumin, salt, pepper) to taste
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the chickpeas with a drizzle of olive oil, smoked paprika, cumin, salt, and pepper. Roast for about 20 minutes until crispy.
While chickpeas roast, press and cube the firm tofu. Lightly season tofu cubes and sauté in a non-stick pan until golden and crispy on all sides, about 6-8 minutes.
Prepare the quinoa according to package instructions and steam or roast the mixed vegetables until just tender.
For the creamy lemon tahini dressing, whisk together tahini, lemon juice, a splash of water to reach desired consistency, and a pinch of salt and pepper.
Assemble the power bowl: start with a base of mixed greens, layer the cooked quinoa, roasted chickpeas, sautéed tofu, steamed edamame, and roasted vegetables.
Drizzle the lemon tahini dressing over the bowl. Toss gently to combine all flavors and serve immediately.