Creamy Tahini Roasted Vegetable & Crispy Chickpea Buddha Bowl

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

Creamy Tahini Roasted Vegetable & Crispy Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Roasted Vegetable & Crispy Chickpea Buddha Bowl

A vibrant Buddha bowl featuring perfectly roasted chickpeas and firm tofu paired with tender mixed vegetables and fresh spinach, all drizzled with a creamy tahini dressing that delivers a luscious, nutty finish. This dish is as visually appealing as it is nutritious, combining warm roasted flavors with a cool, refreshing crunch.

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NUTRITION

560kcal
Protein
31.7g
Fat
21.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned no-salt-added Chickpeas (164g)

3/4 cup firm Tofu (113g)

1 cup mixed vegetables (broccoli, bell pepper, zucchini, 150g)

1 cup baby Spinach (30g)

1.5 tbsp Tahini (22.5g)

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    Cut the firm tofu into bite-sized cubes.

  • 4

    In a bowl, toss the chickpeas and tofu with a pinch of salt, pepper, and garlic powder to coat lightly.

  • 5

    Spread the chickpeas and tofu on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until crisp, stirring halfway through for even crisping.

  • 6

    While the chickpeas and tofu are roasting, chop the mixed vegetables into uniform pieces. Toss them in a small amount of water or cooking spray, season lightly, and add to another baking sheet if you prefer them more roasted, or keep them raw for crunch.

  • 7

    For the tahini dressing, combine tahini, lemon juice, a splash of water, and a pinch of salt in a small bowl. Whisk until smooth and creamy. Adjust water to reach a pourable consistency.

  • 8

    Assemble your Buddha bowl by layering a base of baby spinach, then adding the roasted mixed vegetables. Top with the crispy chickpeas and tofu.

  • 9

    Drizzle the creamy tahini dressing over the bowl and serve immediately.

Creamy Tahini Roasted Vegetable & Crispy Chickpea Buddha Bowl

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

Creamy Tahini Roasted Vegetable & Crispy Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Roasted Vegetable & Crispy Chickpea Buddha Bowl

A vibrant Buddha bowl featuring perfectly roasted chickpeas and firm tofu paired with tender mixed vegetables and fresh spinach, all drizzled with a creamy tahini dressing that delivers a luscious, nutty finish. This dish is as visually appealing as it is nutritious, combining warm roasted flavors with a cool, refreshing crunch.

NUTRITION

560kcal
Protein
31.7g
Fat
21.5g
Carbs
65.4g

SERVINGS

1 serving

INGREDIENTS

1 cup canned no-salt-added Chickpeas (164g)

3/4 cup firm Tofu (113g)

1 cup mixed vegetables (broccoli, bell pepper, zucchini, 150g)

1 cup baby Spinach (30g)

1.5 tbsp Tahini (22.5g)

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas. Pat them dry with a paper towel.

  • 3

    Cut the firm tofu into bite-sized cubes.

  • 4

    In a bowl, toss the chickpeas and tofu with a pinch of salt, pepper, and garlic powder to coat lightly.

  • 5

    Spread the chickpeas and tofu on a baking sheet in a single layer. Roast in the oven for 20-25 minutes until crisp, stirring halfway through for even crisping.

  • 6

    While the chickpeas and tofu are roasting, chop the mixed vegetables into uniform pieces. Toss them in a small amount of water or cooking spray, season lightly, and add to another baking sheet if you prefer them more roasted, or keep them raw for crunch.

  • 7

    For the tahini dressing, combine tahini, lemon juice, a splash of water, and a pinch of salt in a small bowl. Whisk until smooth and creamy. Adjust water to reach a pourable consistency.

  • 8

    Assemble your Buddha bowl by layering a base of baby spinach, then adding the roasted mixed vegetables. Top with the crispy chickpeas and tofu.

  • 9

    Drizzle the creamy tahini dressing over the bowl and serve immediately.