YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Lemon-Tahini Dressing
A vibrant bowl featuring roasted chickpeas, crispy tofu, and a medley of colorful vegetables nestled over fluffy quinoa and tossed in a zesty lemon-tahini dressing. This nourishing and hearty meal offers satisfying crunch, tender-roasted textures, and a burst of fresh citrus to brighten your palate.
INGREDIENTS
3/4 cup Cooked Chickpeas (123g)
150g Firm Tofu
1/3 cup Cooked Quinoa (55g)
1/2 medium Zucchini (100g)
1/2 medium Red Bell Pepper (75g)
1/4 medium Red Onion (30g)
1 cup Mixed Greens (67g)
1 tbsp Tahini
1 tbsp Lemon Juice
1 Garlic Clove
PREPARATION
Preheat the oven to 400°F.
Rinse and drain chickpeas. Toss them with a pinch of salt, pepper, and a drizzle of olive oil (optional) if desired, and spread them on a baking sheet. Roast in the oven for about 20-25 minutes until crispy.
While chickpeas roast, drain the tofu and pat dry. Cut tofu into cubes and season lightly with salt and pepper. Place on a separate baking sheet lined with parchment paper and bake for 20 minutes, turning halfway through, until edges are golden.
Chop zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with a little salt, pepper, and a splash of olive oil, then spread on a baking sheet. Roast these vegetables in the oven for 15-20 minutes until tender and slightly caramelized.
Prepare the quinoa according to package instructions if not pre-cooked. Use about 1/3 cup cooked quinoa as the base of the bowl.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and a couple of teaspoons of water to achieve a creamy, drizzleable consistency. Adjust salt and pepper to taste.
Assemble the bowl: Start with a base of quinoa, layer on the roasted chickpeas, tofu, and vegetables, and top with mixed greens.
Drizzle the creamy lemon-tahini dressing over the bowl. Enjoy your nutritious, flavorful Buddha bowl!