YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Fresh Vegetable Power Bowl with Creamy Tahini Dressing
A vibrant bowl featuring crispy roasted chickpeas and pan-seared tofu atop a bed of fluffy quinoa and fresh crisp vegetables. Finished with a zesty creamy tahini dressing and a sprinkle of edamame, this power bowl delivers a delightful mix of textures and flavors, perfect for a nutritious meal that satisfies both taste and fitness goals.
INGREDIENTS
0.5 cup cooked Chickpeas (82g)
4 oz Firm Tofu (113g)
0.5 cup cooked Quinoa (92g)
1 cup raw Spinach (30g)
0.5 cup sliced Red Bell Pepper (75g)
0.5 cup sliced Cucumber (52g)
0.5 cup halved Cherry Tomatoes (75g)
1 tbsp Tahini (15g)
0.25 cup shelled Edamame (38g)
1 tbsp Lemon Juice (15g)
PREPARATION
Preheat your oven to 400°F (205°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas in a small drizzle of olive oil (optional addition if available and within dietary limits), salt, and your choice of spices (e.g., smoked paprika, garlic powder) for extra crunch. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.
While the chickpeas roast, press the tofu gently between paper towels to remove excess moisture. Cut the tofu into cubes and lightly pan-sear in a non-stick skillet over medium heat until golden on all sides.
Prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once ready.
In a large bowl, combine the fresh spinach, sliced red bell pepper, cucumber, and halved cherry tomatoes.
For the creamy tahini dressing, combine tahini and lemon juice. If a thinner dressing is desired, whisk in a small amount of water until the consistency is smooth.
Assemble the bowl by layering quinoa as the base, then add the roasted chickpeas, seared tofu, and shelled edamame onto the bed of fresh vegetables.
Drizzle the creamy tahini dressing over the bowl, toss gently if desired, and serve immediately.