Crispy Chickpea & Roasted Veggie Buddha Bowl with Creamy Tahini

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

Crispy Chickpea & Roasted Veggie Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Veggie Buddha Bowl with Creamy Tahini

Enjoy a vibrant bowl featuring crispy roasted chickpeas, perfectly roasted broccoli and red bell pepper tossed with fresh spinach, crowned with golden pan-fried tofu and finished with a drizzle of creamy tahini and a sprinkle of hemp seeds. Each bite offers a delightful mix of textures and flavors that satisfy and energize.

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NUTRITION

584kcal
Protein
39.0g
Fat
22.1g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1 cup Spinach (30g)

1 tablespoon Tahini (15g)

1/2 tablespoon Hemp Seeds (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, pat dry with a paper towel, and toss with a bit of olive oil, salt, and your favorite spices for crispiness.

  • 2

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until they are crispy.

  • 3

    While the chickpeas are roasting, chop the broccoli into florets and slice the red bell pepper. Toss them lightly with olive oil, salt, and pepper, and roast them on a separate baking sheet for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Cut the extra firm tofu into cubes and gently pan-fry in a non-stick skillet over medium heat until all sides are golden, about 5-7 minutes. Season with a pinch of salt.

  • 5

    In a bowl, layer the fresh spinach, roasted broccoli, red bell pepper, roasted chickpeas, and tofu.

  • 6

    Drizzle the tahini over the bowl and sprinkle with hemp seeds for an extra protein boost and nutty flavor.

  • 7

    Toss everything lightly to combine the flavors and serve warm.

Crispy Chickpea & Roasted Veggie Buddha Bowl with Creamy Tahini

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

Crispy Chickpea & Roasted Veggie Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea & Roasted Veggie Buddha Bowl with Creamy Tahini

Enjoy a vibrant bowl featuring crispy roasted chickpeas, perfectly roasted broccoli and red bell pepper tossed with fresh spinach, crowned with golden pan-fried tofu and finished with a drizzle of creamy tahini and a sprinkle of hemp seeds. Each bite offers a delightful mix of textures and flavors that satisfy and energize.

NUTRITION

584kcal
Protein
39.0g
Fat
22.1g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

200g Extra Firm Tofu

1 cup Broccoli (91g)

1/2 cup Red Bell Pepper (75g)

1 cup Spinach (30g)

1 tablespoon Tahini (15g)

1/2 tablespoon Hemp Seeds (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, pat dry with a paper towel, and toss with a bit of olive oil, salt, and your favorite spices for crispiness.

  • 2

    Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until they are crispy.

  • 3

    While the chickpeas are roasting, chop the broccoli into florets and slice the red bell pepper. Toss them lightly with olive oil, salt, and pepper, and roast them on a separate baking sheet for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Cut the extra firm tofu into cubes and gently pan-fry in a non-stick skillet over medium heat until all sides are golden, about 5-7 minutes. Season with a pinch of salt.

  • 5

    In a bowl, layer the fresh spinach, roasted broccoli, red bell pepper, roasted chickpeas, and tofu.

  • 6

    Drizzle the tahini over the bowl and sprinkle with hemp seeds for an extra protein boost and nutty flavor.

  • 7

    Toss everything lightly to combine the flavors and serve warm.