YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Vegetable Power Bowl with Creamy Lemon-Tahini Dressing
A hearty, vibrant bowl featuring roasted chickpeas, tender quinoa, crisp mixed vegetables, and cubes of marinated firm tofu, all drizzled with a silky, tangy lemon-tahini dressing. A perfect balance of protein and wholesome carbs to fuel your day.
INGREDIENTS
1 cup Chickpeas (cooked, drained)
1/2 cup Cooked Quinoa
100 grams Firm Tofu
1 cup Mixed Roasted Vegetables (Bell Pepper, Zucchini, Red Onion)
1 tablespoon Tahini
1 tablespoon Lemon Juice
1 clove Garlic
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry.
In a bowl, toss chickpeas with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
Meanwhile, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a little olive oil, salt, and pepper, then place on a separate baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.
Press the tofu gently to remove excess moisture and cut into cubes. Optional: For extra flavor, lightly season the tofu with salt and pepper before baking alongside the vegetables during the last 10 minutes.
To prepare the creamy lemon-tahini dressing, whisk together tahini, lemon juice, minced garlic, and a splash of water until the dressing reaches a smooth, drizzling consistency. Adjust salt and pepper to taste.
Assemble the power bowl by placing the cooked quinoa at the base, then layering with roasted chickpeas, mixed vegetables, and tofu cubes.
Drizzle the lemon-tahini dressing over the bowl, toss gently, and serve warm.