YOUR SOLIN GENERATED RECIPE
Crispy Chickpea & Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas and a medley of roasted vegetables on a bed of fluffy quinoa and fresh spinach. The dish is elevated with a protein-packed infusion of edamame and baked tofu, all finished with a silky, tangy tahini dressing for a delightful balance of textures and flavors.
INGREDIENTS
1/2 cup roasted Chickpeas (~82g)
1/2 cup cooked Quinoa (~111g)
1 cup Mixed Roasted Vegetables (~150g)
1 cup Fresh Spinach
1/3 cup cooked shelled Edamame (~50g)
3.5 ounces Baked Tofu (~100g)
1 tablespoon Tahini
1/2 teaspoon Olive Oil drizzle
PREPARATION
Preheat your oven to 425°F. Toss chickpeas with a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes until crispy.
Meanwhile, chop a mix of bell pepper, zucchini, and red onion. Toss with olive oil, salt, and pepper, and roast alongside the chickpeas for about 20 minutes until tender and slightly caramelized.
Cook quinoa according to package instructions, then fluff with a fork.
Press tofu to remove excess moisture, cut into cubes, and bake (or pan-sear on a nonstick skillet) at 400°F for about 15 minutes until edges are golden.
In a small bowl, whisk together tahini with a little water and lemon juice if desired to create a creamy dressing.
Assemble your bowl by layering fresh spinach and cooked quinoa. Top with roasted vegetables, crispy chickpeas, edamame, and baked tofu.
Drizzle the creamy tahini dressing over the bowl. Serve warm and enjoy!