YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas, cubed tofu, perfectly cooked quinoa, and a medley of roasted vegetables including broccoli, red bell pepper, and zucchini. Drizzled with a silky, tangy tahini dressing, this Buddha bowl delivers a satisfying crunch and an explosion of flavors, while providing balanced macros to power your day.
INGREDIENTS
0.75 cup roasted chickpeas (approx. 125g)
150g firm tofu, cubed
0.33 cup cooked quinoa (approx. 60g)
0.5 cup roasted broccoli
0.5 cup roasted red bell pepper
0.5 cup roasted zucchini
1 tbsp tahini
1 tsp lemon juice
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, toss chickpeas with a drizzle of olive oil, salt, and pepper. Spread them out on the prepared baking sheet.
Roast the chickpeas in the oven for 20-25 minutes until they become crispy and golden, shaking the pan halfway through.
Meanwhile, chop broccoli, red bell pepper, and zucchini into even pieces. Toss the vegetables with a small amount of olive oil, salt, and pepper, and transfer them onto a separate baking tray.
Roast the vegetables for about 15-20 minutes, until tender and lightly charred on the edges.
While the chickpeas and vegetables are roasting, prepare the quinoa according to package instructions if not pre-cooked.
Cube the firm tofu and, if desired, lightly pan-sear in a non-stick skillet with a splash of olive oil for 3-4 minutes to add extra texture.
For the creamy tahini dressing, whisk together tahini, lemon juice, a splash of water to thin, salt, and pepper until smooth.
Assemble the Buddha bowl by layering the cooked quinoa at the base, then add the roasted chickpeas, tofu, and assorted roasted vegetables.
Drizzle the tahini dressing over the bowl and serve immediately.