Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini

A vibrant bowl featuring crisp roasted chickpeas, golden baked tofu, and a medley of roasted vegetables tossed with tender edamame and fresh spinach. Drizzled with a light, tangy tahini dressing, this bowl delivers a nourishing, satisfying meal bursting with textures and subtle citrusy notes.

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NUTRITION

629kcal
Protein
37.9g
Fat
27.8g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

250g extra firm tofu

1/2 cup shelled edamame (78g)

1 cup roasted mixed vegetables (150g)

1 cup fresh baby spinach (30g)

0.75 tbsp tahini (11g)

1 tbsp lemon juice (15g)

1 tsp olive oil (5g)

1/2 tsp garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, pat them dry, then toss with a drizzle of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu gently to remove excess water. Cut the tofu into cubes and toss with a light coating of olive oil, salt, and pepper. Arrange on a separate baking sheet and bake for 20-25 minutes until edges are golden.

  • 3

    Chop the broccoli and red bell pepper into bite-sized pieces. Toss with a small amount of olive oil, salt, and pepper. Roast alongside the tofu (or on a separate tray) for about 20 minutes until tender and slightly charred.

  • 4

    Lightly steam or microwave the shelled edamame for 2-3 minutes until warmed through.

  • 5

    Prepare the creamy tahini dressing by whisking together tahini, lemon juice, a splash of water (if needed for consistency), and a pinch of salt.

  • 6

    Assemble the bowl by layering the fresh baby spinach at the base. Add the roasted chickpeas, baked tofu, roasted vegetables, and edamame.

  • 7

    Drizzle the tahini dressing over the bowl, and if desired, adjust seasonings with extra salt and pepper.

  • 8

    Enjoy your balanced and nutrient-packed Buddha bowl!

Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini

A vibrant bowl featuring crisp roasted chickpeas, golden baked tofu, and a medley of roasted vegetables tossed with tender edamame and fresh spinach. Drizzled with a light, tangy tahini dressing, this bowl delivers a nourishing, satisfying meal bursting with textures and subtle citrusy notes.

NUTRITION

629kcal
Protein
37.9g
Fat
27.8g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

250g extra firm tofu

1/2 cup shelled edamame (78g)

1 cup roasted mixed vegetables (150g)

1 cup fresh baby spinach (30g)

0.75 tbsp tahini (11g)

1 tbsp lemon juice (15g)

1 tsp olive oil (5g)

1/2 tsp garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, pat them dry, then toss with a drizzle of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, press the tofu gently to remove excess water. Cut the tofu into cubes and toss with a light coating of olive oil, salt, and pepper. Arrange on a separate baking sheet and bake for 20-25 minutes until edges are golden.

  • 3

    Chop the broccoli and red bell pepper into bite-sized pieces. Toss with a small amount of olive oil, salt, and pepper. Roast alongside the tofu (or on a separate tray) for about 20 minutes until tender and slightly charred.

  • 4

    Lightly steam or microwave the shelled edamame for 2-3 minutes until warmed through.

  • 5

    Prepare the creamy tahini dressing by whisking together tahini, lemon juice, a splash of water (if needed for consistency), and a pinch of salt.

  • 6

    Assemble the bowl by layering the fresh baby spinach at the base. Add the roasted chickpeas, baked tofu, roasted vegetables, and edamame.

  • 7

    Drizzle the tahini dressing over the bowl, and if desired, adjust seasonings with extra salt and pepper.

  • 8

    Enjoy your balanced and nutrient-packed Buddha bowl!