YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing
Savor a hearty bowl featuring crispy roasted chickpeas paired with a vibrant mix of roasted vegetables and fluffy quinoa, all elevated by a silky, tangy tahini dressing. Every bite delivers a satisfying crunch, a burst of roasted sweetness, and a creaminess that brings the whole dish together.
INGREDIENTS
1 cup Chickpeas (roasted)
1/2 cup Cooked Quinoa
1 cup Mixed Roasted Vegetables
100 grams Extra-Firm Tofu
1/2 tablespoon Tahini
1/4 lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a drizzle of olive oil, salt, and your preferred spices (such as smoked paprika and garlic powder) and spread them out on a baking sheet. Roast for 25-30 minutes until golden and crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the vegetables. Chop a mix of bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a bit of oil, salt, and pepper. Spread them on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.
Drain and press the extra-firm tofu, then cut it into cubes. Optionally, lightly season the tofu and add it to the vegetables during the last 10 minutes of roasting for added protein texture.
Prepare the quinoa according to package instructions if not pre-cooked.
For the dressing, whisk together tahini, fresh lemon juice, a splash of water (to thin it out), and a pinch of salt until smooth.
Assemble the bowl by layering cooked quinoa, roasted chickpeas, tofu, and vegetables. Drizzle with the creamy tahini dressing.
Serve warm and enjoy your nutrient-packed, flavorful bowl!