YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Vegetable Bowl with Lemon Tahini Dressing
Enjoy a vibrant bowl featuring roasted chickpeas and extra-firm tofu paired with a colorful medley of broccoli, red bell pepper, and red onion, all served over fluffy quinoa and drizzled with a zesty lemon tahini dressing. This wholesome dish delights with its perfectly roasted textures and tangy finish, making it a satisfying choice for any meal.
INGREDIENTS
1 cup cooked Chickpeas (164g)
1/3 cup cooked Quinoa (55g)
1 cup cooked Broccoli (156g)
1/2 cup sliced Red Bell Pepper (75g)
1/4 cup sliced Red Onion (40g)
3 ounces Extra-Firm Tofu (85g)
1 tablespoon Tahini (15g)
2 tablespoons Lemon Juice (30g)
Seasoning (Salt, Pepper, Paprika, Cumin) to taste
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas. Pat them dry with a paper towel and toss with a pinch of salt, pepper, paprika, and cumin.
Cut the extra-firm tofu into 1-inch cubes and season lightly with salt and pepper.
On a baking sheet lined with parchment paper, spread the chickpeas and tofu cubes in a single layer.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are slightly crispy and the tofu is golden.
Meanwhile, steam or lightly sauté the broccoli until tender yet crisp. Slice the red bell pepper and red onion thinly.
In a small bowl, whisk together the tahini, lemon juice, and a splash of water to achieve a smooth, drizzly consistency. Adjust seasoning as needed.
To assemble the bowl, start with a base of cooked quinoa, then layer the roasted chickpeas and tofu, followed by the steamed broccoli, red bell pepper, and red onion.
Drizzle the lemon tahini dressing evenly over the bowl and serve immediately.