YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing
Delight in a vibrant bowl combining crispy roasted chickpeas, tender edamame, and lightly sautéed tofu with colorful vegetables, all tossed in a silky, nutty tahini dressing with a hint of lemon and garlic. This dish brings a satisfying crunch, rich flavor, and a nourishing boost, perfect for any meal of the day.
INGREDIENTS
0.75 cup Roasted Chickpeas (~123g)
150g Extra-Firm Tofu
0.5 cup Shelled Edamame (~75g)
1 cup Mixed Vegetables (Bell Pepper & Zucchini)
1 tbsp Tahini
1 tbsp Lemon Juice
1 clove Minced Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F. Rinse and drain the chickpeas, pat dry, then toss them with a small drizzle of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until crispy.
While the chickpeas are roasting, press the extra-firm tofu to remove excess moisture. Cut it into cubes and lightly sauté it in a non-stick pan over medium heat until golden on all sides.
Steam or boil the shelled edamame for about 3-4 minutes until tender, then drain.
Chop the mixed vegetables (bell pepper and zucchini) into bite-sized pieces. Optionally, lightly sauté them with minced garlic in a splash of water or olive oil for 3-4 minutes, maintaining a crisp texture.
In a small bowl, whisk together tahini, lemon juice, the minced garlic, and a pinch of salt and pepper to create a creamy dressing.
Assemble the bowl by combining the roasted chickpeas, sautéed tofu, steamed edamame, and mixed vegetables in a serving bowl. Drizzle the creamy tahini dressing over the top and toss gently to coat.
Adjust seasonings if needed and serve immediately.