YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Buddha Bowl with Creamy Tahini Dressing
A vibrant Buddha bowl loaded with crispy roasted chickpeas, pan-roasted tofu, and a colorful mix of seasonal vegetables, all tossed with a light, creamy tahini dressing and finished with a sprinkle of protein-packed hemp seeds. This wholesome dish is both satisfying and balanced, celebrating the natural flavors and textures of each ingredient.
INGREDIENTS
1/2 cup cooked Chickpeas (82g)
150g Firm Tofu
1/3 cup cooked Quinoa (55g)
150g Mixed Roasted Vegetables
1 tsp Tahini (5g)
2 tbsp Hemp Seeds (20g)
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a drizzle of olive oil (optional) and your choice of spices such as smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until crispy.
While the chickpeas are roasting, press the firm tofu to remove excess moisture. Cut the tofu into cubes and lightly season with salt and pepper. Sauté in a non-stick skillet over medium heat until golden on all sides.
Prepare the quinoa according to package instructions if not already cooked. You can use a rice cooker or stovetop method.
Roast or steam your mixed vegetables (broccoli, bell pepper, zucchini) until just tender, about 10-15 minutes if roasting, or 5-7 minutes if steaming.
For the creamy tahini dressing, whisk together tahini with a splash of water and a squeeze of lemon juice to reach your desired consistency.
Assemble the Buddha bowl by layering the quinoa, roasted chickpeas, sautéed tofu, and mixed vegetables. Drizzle the tahini dressing over the top and sprinkle with hemp seeds.
Serve warm and enjoy your balanced, nutrient-rich meal.