Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Lemon-Herb Dressing

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 with Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Lemon-Herb Dressing

Savor a vibrant bowl featuring crispy roasted chickpeas, perfectly toasted quinoa, tender edamame, and succulent marinated tofu nestled amongst a medley of roasted zucchini, bell pepper, and red onion. Finished with a light, creamy lemon-herb dressing, each bite offers a dreamy balance of textures and refreshing flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

522kcal
Protein
39.2g
Fat
12.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (130g)

4 oz Firm Tofu (113g)

0.5 cup cooked Quinoa (93g)

0.5 cup Shelled Edamame (78g)

1 cup Mixed Roasted Vegetables (150g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Fresh Lemon Zest (2g)

1 tbsp Fresh Parsley, chopped (3g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse chickpeas, then pat them dry with a clean towel. Toss with a little salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet. Roast for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    Meanwhile, press the tofu gently to remove excess moisture. Cut the tofu into cubes and season lightly with salt and pepper. Place on a separate baking sheet lined with parchment paper.

  • 3

    Add your mixed chopped vegetables (zucchini, red bell pepper, and red onion) tossed in a small amount of olive oil, salt, and pepper on the baking tray with tofu or on another tray. Roast them in the oven for about 20 minutes, until tender and slightly caramelized.

  • 4

    Start cooking quinoa as per package instructions if not already prepared. Once cooked, fluff with a fork.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, fresh lemon juice, lemon zest, chopped parsley, salt, and pepper to create the creamy lemon-herb dressing.

  • 6

    After roasting, remove chickpeas, tofu, and vegetables from the oven. Using clean hands or a spatula, gently combine the tofu and roasted vegetables if desired.

  • 7

    Assemble your Buddha bowl by layering a base of quinoa, then top with roasted chickpeas, crispy tofu, shelled edamame, and the mixed roasted vegetables.

  • 8

    Drizzle the lemon-herb dressing over the bowl, and finish with an extra sprinkle of fresh parsley, salt, and pepper to taste. Serve warm and enjoy!

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Lemon-Herb Dressing

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 with Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Lemon-Herb Dressing

Savor a vibrant bowl featuring crispy roasted chickpeas, perfectly toasted quinoa, tender edamame, and succulent marinated tofu nestled amongst a medley of roasted zucchini, bell pepper, and red onion. Finished with a light, creamy lemon-herb dressing, each bite offers a dreamy balance of textures and refreshing flavors.

NUTRITION

522kcal
Protein
39.2g
Fat
12.6g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted Chickpeas (130g)

4 oz Firm Tofu (113g)

0.5 cup cooked Quinoa (93g)

0.5 cup Shelled Edamame (78g)

1 cup Mixed Roasted Vegetables (150g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Fresh Lemon Zest (2g)

1 tbsp Fresh Parsley, chopped (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse chickpeas, then pat them dry with a clean towel. Toss with a little salt, pepper, and a drizzle of olive oil if desired, then spread them on a baking sheet. Roast for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 2

    Meanwhile, press the tofu gently to remove excess moisture. Cut the tofu into cubes and season lightly with salt and pepper. Place on a separate baking sheet lined with parchment paper.

  • 3

    Add your mixed chopped vegetables (zucchini, red bell pepper, and red onion) tossed in a small amount of olive oil, salt, and pepper on the baking tray with tofu or on another tray. Roast them in the oven for about 20 minutes, until tender and slightly caramelized.

  • 4

    Start cooking quinoa as per package instructions if not already prepared. Once cooked, fluff with a fork.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, fresh lemon juice, lemon zest, chopped parsley, salt, and pepper to create the creamy lemon-herb dressing.

  • 6

    After roasting, remove chickpeas, tofu, and vegetables from the oven. Using clean hands or a spatula, gently combine the tofu and roasted vegetables if desired.

  • 7

    Assemble your Buddha bowl by layering a base of quinoa, then top with roasted chickpeas, crispy tofu, shelled edamame, and the mixed roasted vegetables.

  • 8

    Drizzle the lemon-herb dressing over the bowl, and finish with an extra sprinkle of fresh parsley, salt, and pepper to taste. Serve warm and enjoy!