YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Power Bowl with Zesty Tahini Dressing
A vibrant and nourishing power bowl featuring crispy roasted chickpeas, fluffy quinoa, and a medley of edamame and fresh vegetables, all drizzled with a zesty, light tahini dressing. This bowl is a perfect balance of texture, flavor, and nutrition that fuels your body while delighting your taste buds.
INGREDIENTS
0.75 cup Roasted Chickpeas
0.5 cup Cooked Quinoa
0.5 cup Shelled Edamame
0.25 cup Firm Tofu
0.5 cup Red Bell Pepper (chopped)
0.5 cup Broccoli Florets
1 cup Mixed Salad Greens
0.5 tbsp Tahini
1 tbsp Lemon Juice
1 tsp Olive Oil
Spices (Cumin, Paprika, Garlic Powder, Salt & Pepper) to taste
PREPARATION
Preheat your oven to 400°F. Toss chickpeas lightly with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy, shaking halfway through.
While the chickpeas roast, cook quinoa according to package instructions and set aside. Lightly steam or roast broccoli florets and red bell pepper until tender-crisp.
Press the firm tofu to remove excess moisture, then cut into small cubes. Optionally, you can sauté the tofu in a non-stick pan over medium heat for 3-4 minutes to warm it up.
In a small bowl, whisk together tahini, lemon juice, a pinch of salt, and a little water to achieve a drizzle-able consistency.
Assemble the bowl by layering mixed salad greens, cooked quinoa, edamame, roasted chickpeas, tofu, and the roasted vegetables.
Drizzle the zesty tahini dressing over the bowl, toss gently to combine, and serve immediately.