Crispy Chickpea and Roasted Vegetable 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 and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

A vibrant Buddha bowl featuring roasted chickpeas and crisp edamame paired with a medley of roasted sweet potato, red bell pepper, zucchini, and fresh kale. Finished with a delicate drizzle of creamy tahini-lemon dressing, this bowl delivers an enticing mix of textures and flavors in every bite.

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NUTRITION

623kcal
Protein
34.8g
Fat
22.4g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

1/2 cup shelled Edamame

2 oz baked Extra-Firm Tofu

1/4 medium Sweet Potato, roasted

1/2 medium Red Bell Pepper, roasted

1/2 medium Zucchini, roasted

1 cup fresh Kale

0.8 tbsp Tahini

1 tsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Rinse and drain chickpeas, then pat dry. Toss them lightly with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Cut the sweet potato into small cubes, slice the red bell pepper and zucchini into bite-sized pieces. Toss these vegetables with a small drizzle of olive oil, salt, and your choice of herbs, then roast on a separate baking sheet for about 20 minutes or until tender.

  • 4

    Press the tofu to remove excess water and cut into 1 oz slices or cubes. Bake or pan-sear the tofu with a dash of salt until it’s lightly golden.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a splash of water to achieve a smooth, creamy dressing consistency.

  • 6

    Assemble your Buddha bowl by placing the fresh kale as a base. Top with roasted chickpeas, edamame, roasted vegetables, and baked tofu.

  • 7

    Drizzle the creamy tahini dressing over the bowl, toss gently to combine, and serve immediately.

Crispy Chickpea and Roasted Vegetable 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 and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

A vibrant Buddha bowl featuring roasted chickpeas and crisp edamame paired with a medley of roasted sweet potato, red bell pepper, zucchini, and fresh kale. Finished with a delicate drizzle of creamy tahini-lemon dressing, this bowl delivers an enticing mix of textures and flavors in every bite.

NUTRITION

623kcal
Protein
34.8g
Fat
22.4g
Carbs
77.6g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

1/2 cup shelled Edamame

2 oz baked Extra-Firm Tofu

1/4 medium Sweet Potato, roasted

1/2 medium Red Bell Pepper, roasted

1/2 medium Zucchini, roasted

1 cup fresh Kale

0.8 tbsp Tahini

1 tsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Rinse and drain chickpeas, then pat dry. Toss them lightly with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until crispy.

  • 3

    Cut the sweet potato into small cubes, slice the red bell pepper and zucchini into bite-sized pieces. Toss these vegetables with a small drizzle of olive oil, salt, and your choice of herbs, then roast on a separate baking sheet for about 20 minutes or until tender.

  • 4

    Press the tofu to remove excess water and cut into 1 oz slices or cubes. Bake or pan-sear the tofu with a dash of salt until it’s lightly golden.

  • 5

    In a small bowl, whisk together the tahini, lemon juice, and a splash of water to achieve a smooth, creamy dressing consistency.

  • 6

    Assemble your Buddha bowl by placing the fresh kale as a base. Top with roasted chickpeas, edamame, roasted vegetables, and baked tofu.

  • 7

    Drizzle the creamy tahini dressing over the bowl, toss gently to combine, and serve immediately.