YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing
A vibrant power bowl featuring crispy roasted chickpeas, tender edamame, and golden roasted vegetables layered atop fluffy quinoa and silky tofu. Finished with a luscious, tangy tahini dressing, this bowl delivers a satisfying blend of textures and flavors that energize your day.
INGREDIENTS
1/2 cup cooked Chickpeas (~82g)
1/2 cup shelled Edamame (~75g)
100g Firm Tofu
1/2 cup cooked Quinoa (~92g)
1/2 medium Red Bell Pepper (~75g)
1/2 medium Zucchini (~100g)
1/4 small Red Onion (~30g)
1 Tbsp Tahini
1 tsp Lemon Juice
PREPARATION
Preheat the oven to 400°F (200°C). Rinse and drain the chickpeas; pat them dry with a paper towel. Season with a pinch of salt, pepper, and any preferred spices, then spread them on a baking sheet.
Roast the chickpeas in the preheated oven for 20-25 minutes until they turn crispy, shaking the pan halfway through for even crisping.
While the chickpeas roast, dice the red bell pepper, zucchini, and red onion. Toss these vegetables in a light spray of non-stick cooking spray or brush lightly with olive oil if desired, and season with salt and pepper.
Spread the vegetables on another baking sheet and roast them in the oven for about 15-20 minutes until tender and slightly caramelized.
Prepare the quinoa as per package instructions if not already cooked.
Cube the tofu into bite-sized pieces. For added flavor, you can quickly sauté the tofu in a non-stick pan with a sprinkle of salt for 3-4 minutes on each side until lightly golden.
In a small bowl, whisk together tahini and lemon juice with a splash of water to achieve a smooth, creamy consistency. Adjust seasoning as needed.
Assemble the power bowl by layering quinoa at the base, then adding roasted chickpeas, edamame, tofu, and roasted vegetables. Drizzle the creamy tahini dressing on top.
Serve immediately and enjoy your nutrient-packed power bowl.