YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing
Dive into a hearty power bowl featuring crispy roasted chickpeas, nutrient-packed quinoa, vibrant roasted vegetables, and cubes of marinated firm tofu, all tossed in a refreshing bed of greens and drizzled with a velvety tahini dressing. This dish brings together a satisfying crunch and softness in every bite while balancing wholesome flavors, making it a perfect lunch to power you through the day.
INGREDIENTS
0.75 cup roasted Chickpeas
0.5 cup cooked Quinoa
1 cup roasted Broccoli
0.5 cup roasted Red Bell Pepper
1 cup fresh Spinach
4 oz Firm Tofu
1 tbsp Tahini
1 tbsp Lemon Juice
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Preheat the oven to 400°F (200°C). Rinse and drain the canned chickpeas, then pat them dry with a paper towel. Toss with a small amount of olive oil, salt, and pepper.
Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through for even cooking.
While the chickpeas roast, prepare the vegetables: cut broccoli into florets and red bell pepper into strips. Toss them lightly with olive oil, minced garlic, salt, and pepper on a separate baking sheet.
Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.
Cube the firm tofu and season lightly. For added flavor, you may choose to quickly pan-sear the tofu in a non-stick pan until golden on all sides.
In a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt to create a creamy dressing.
In a large bowl, combine the roasted chickpeas, quinoa, roasted broccoli, red bell pepper, fresh spinach, and tofu. Drizzle with the tahini dressing and gently toss to combine.
Serve immediately and enjoy this nutrient-packed power bowl warm or at room temperature.