Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

Enjoy a vibrant and hearty bowl featuring crispy roasted chickpeas, lightly baked tofu, and a medley of colorful roasted vegetables atop fluffy quinoa. This Buddha bowl balances textures and flavors with a sweet, tangy tahini drizzle, delivering both nourishment and satisfying taste.

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NUTRITION

584kcal
Protein
33g
Fat
21.3g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (~82g)

100g Firm Tofu

3/4 cup Cooked Quinoa (~120g)

1 cup chopped Broccoli (~91g)

1 cup chopped Bell Pepper (~92g)

1 cup Spinach (~30g)

1/4 medium Avocado (~50g)

1/2 Tbsp Tahini (~7.5g)

1/3 cup Shelled Edamame (~50g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices, then spread them out on a baking sheet.

  • 2

    Place the chickpeas in the oven and roast for 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    Meanwhile, press and cube the tofu. Season lightly with salt and pepper and set aside.

  • 4

    Prepare the vegetables by chopping broccoli and bell pepper into bite-sized pieces and rinsing the spinach.

  • 5

    In a medium pot, combine quinoa with water (or vegetable broth), bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.

  • 6

    Lightly sauté or roast the tofu cubes for about 10 minutes until they develop a golden crust.

  • 7

    For the tahini dressing, whisk together tahini with a splash of water, lemon juice, and a pinch of salt until it reaches a drizzleable consistency.

  • 8

    Assemble the bowl by layering quinoa at the base, then topping with roasted chickpeas, tofu, broccoli, bell pepper, spinach, avocado slices, and edamame.

  • 9

    Drizzle the tahini dressing over the bowl and serve warm.

Crispy Chickpea and Roasted Vegetable Buddha Bowl

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl

Enjoy a vibrant and hearty bowl featuring crispy roasted chickpeas, lightly baked tofu, and a medley of colorful roasted vegetables atop fluffy quinoa. This Buddha bowl balances textures and flavors with a sweet, tangy tahini drizzle, delivering both nourishment and satisfying taste.

NUTRITION

584kcal
Protein
33g
Fat
21.3g
Carbs
74.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted Chickpeas (~82g)

100g Firm Tofu

3/4 cup Cooked Quinoa (~120g)

1 cup chopped Broccoli (~91g)

1 cup chopped Bell Pepper (~92g)

1 cup Spinach (~30g)

1/4 medium Avocado (~50g)

1/2 Tbsp Tahini (~7.5g)

1/3 cup Shelled Edamame (~50g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices, then spread them out on a baking sheet.

  • 2

    Place the chickpeas in the oven and roast for 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    Meanwhile, press and cube the tofu. Season lightly with salt and pepper and set aside.

  • 4

    Prepare the vegetables by chopping broccoli and bell pepper into bite-sized pieces and rinsing the spinach.

  • 5

    In a medium pot, combine quinoa with water (or vegetable broth), bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.

  • 6

    Lightly sauté or roast the tofu cubes for about 10 minutes until they develop a golden crust.

  • 7

    For the tahini dressing, whisk together tahini with a splash of water, lemon juice, and a pinch of salt until it reaches a drizzleable consistency.

  • 8

    Assemble the bowl by layering quinoa at the base, then topping with roasted chickpeas, tofu, broccoli, bell pepper, spinach, avocado slices, and edamame.

  • 9

    Drizzle the tahini dressing over the bowl and serve warm.