YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Buddha Bowl
A vibrant Buddha Bowl featuring crispy roasted chickpeas, nutty quinoa, and a medley of roasted vegetables including broccoli, carrots, and red bell pepper. Topped with crispy baked tofu and a cooling Greek yogurt drizzle, this bowl offers balanced textures and a delicious, satisfying flavor that energizes your body.
INGREDIENTS
0.5 cup roasted Chickpeas (82g)
0.5 cup cooked Quinoa (92g)
1 cup roasted Broccoli (91g)
1 cup roasted Carrots (128g)
0.5 cup roasted Red Bell Pepper (75g)
1 cup fresh Spinach (30g)
100g Baked Tofu
0.5 cup fat-free Greek Yogurt (122g)
1 tbsp Tahini (15g)
1/4 Avocado (50g)
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain chickpeas, then pat them dry. Toss with a small amount of olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder) before spreading them on a baking sheet. Roast for 20-25 minutes until crispy.
Meanwhile, chop broccoli, carrots, and red bell pepper into bite-sized pieces. Toss the vegetables with a drizzle of olive oil, salt, pepper, and a squeeze of lemon juice. Spread them out on another baking sheet and roast in the oven for about 20 minutes, or until tender and slightly caramelized.
Press tofu to remove excess moisture, then cut into cubes. Bake the tofu on a lightly greased baking sheet for about 25 minutes at 400°F, flipping halfway through until edges are golden.
Cook quinoa according to package instructions if not already prepared.
Prepare the dressing by mixing tahini with a bit of water, lemon juice, salt, and pepper until smooth.
Assemble the Buddha Bowl by layering fresh spinach at the base, followed by quinoa, roasted chickpeas, roasted vegetables, and baked tofu.
Top with a drizzle of the tahini dressing and add a dollop of fat-free Greek yogurt. Garnish with sliced avocado.
Serve immediately while warm, enjoying the contrast of textures and flavors.