YOUR SOLIN GENERATED RECIPE
Hearty Quinoa Bowl with Roasted Vegetables, Crispy Chickpeas, and Creamy Lemon-Herb Dressing
A vibrant bowl loaded with tender quinoa, oven-roasted vegetables, crispy roasted chickpeas, and cubes of baked firm tofu, all brought together with a refreshing lemon-herb Greek yogurt dressing. This dish is hearty, colorful, and perfectly balanced for a satisfying meal any time of the day.
INGREDIENTS
1/2 cup cooked quinoa (92g)
1/2 cup roasted chickpeas (82g)
1/2 medium red bell pepper (45g)
1/2 medium zucchini (90g)
1/4 medium red onion (40g)
3/4 cup firm tofu, cubed (150g)
1 tsp olive oil
1/4 cup nonfat Greek yogurt (60g)
Lemon juice & fresh herbs (to taste)
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the red bell pepper slices, zucchini rounds, and red onion wedges with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.
Meanwhile, if not pre-cooked, drain and rinse chickpeas. Pat them dry, season with your favorite spices (such as paprika, garlic powder, and a pinch of salt), and roast on a separate baking sheet for 20 minutes until crispy.
Press the tofu to remove excess moisture, then cut into cubes. Season lightly with salt and pepper. Bake the tofu cubes on a baking sheet (or add them in with the vegetables in the last 15 minutes of roasting) until they are firm and lightly golden.
In a bowl, combine the cooked quinoa, roasted vegetables, crispy chickpeas, and tofu.
For the dressing, whisk together the nonfat Greek yogurt, fresh lemon juice, chopped herbs (such as parsley, dill, or basil), and a pinch of salt until smooth.
Drizzle the lemon-herb dressing over the bowl and toss gently to combine all the flavors.
Serve warm or at room temperature and enjoy your hearty, nutritious meal.