YOUR SOLIN GENERATED RECIPE
Creamy Tahini Roasted Vegetable & Crispy Chickpea Quinoa Bowl
Enjoy a vibrant bowl featuring fluffy quinoa, crispy roasted chickpeas, pan-roasted extra firm tofu, edamame, and a medley of tender roasted vegetables, all tossed in a silky, light tahini dressing. This nourishing bowl brings a balance of textures and flavors that are both satisfying and energizing.
INGREDIENTS
1/2 cup cooked quinoa (92g)
1/2 cup roasted chickpeas (82g)
150g extra firm tofu
1/2 cup shelled edamame (80g)
1 cup mixed roasted vegetables (150g)
1/2 tbsp tahini dressing (7.5g)
PREPARATION
Preheat your oven to 400°F. Toss the chickpeas with a light drizzle of olive oil and your preferred spices, then spread them on a baking sheet. Roast for 20-25 minutes until crispy, stirring halfway through.
Meanwhile, chop your bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables in a little olive oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for about 20 minutes or until tender and slightly caramelized.
Press the extra firm tofu to remove excess moisture, then cut into cubes. Lightly season with salt and pepper. In a non-stick pan over medium-high heat, sauté the tofu cubes for 5-7 minutes until edges turn golden, then remove from heat.
Prepare the quinoa as per package instructions if not already cooked. Generally, combine 1 part quinoa with 2 parts water, bring to a boil, cover and simmer for about 15 minutes until fluffy.
For the tahini dressing, measure out 1/2 tablespoon of tahini. If desired, thin with a splash of warm water, lemon juice, salt, and pepper to taste.
Assemble your bowl by layering the cooked quinoa as the base. Top with roasted chickpeas, sautéed tofu, steamed edamame, and the roasted vegetables.
Drizzle the light tahini dressing over the bowl and gently toss everything to combine. Serve warm and enjoy your nourishing, protein-packed meal.