Roasted Eggplant and Chickpea Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Eggplant and Chickpea Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Chickpea Bowl with Creamy Tahini Dressing

Savor a warm, hearty bowl featuring tender roasted eggplant, protein-packed chickpeas, and firm tofu cubes nestled atop a bed of fluffy quinoa, all drizzled with a silky creamy tahini dressing infused with lemon and garlic for a burst of flavor.

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NUTRITION

619kcal
Protein
31.7g
Fat
25.6g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Eggplant (82g)

0.75 cup cooked Chickpeas (130g)

5 oz Firm Tofu (142g)

0.5 cup cooked Quinoa (92g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (minced, 3g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the eggplant, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the eggplant roasts, press and cube the tofu, then sauté lightly in a non-stick pan over medium heat until edges are golden.

  • 4

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water to achieve a creamy consistency. Season with a pinch of salt.

  • 5

    Assemble the bowl by layering cooked quinoa at the base, then topping with roasted eggplant, chickpeas, and sautéed tofu.

  • 6

    Drizzle the creamy tahini dressing over the bowl and finish with an extra sprinkle of salt and pepper if desired.

Roasted Eggplant and Chickpea Bowl with Creamy Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Eggplant and Chickpea Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Eggplant and Chickpea Bowl with Creamy Tahini Dressing

Savor a warm, hearty bowl featuring tender roasted eggplant, protein-packed chickpeas, and firm tofu cubes nestled atop a bed of fluffy quinoa, all drizzled with a silky creamy tahini dressing infused with lemon and garlic for a burst of flavor.

NUTRITION

619kcal
Protein
31.7g
Fat
25.6g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Eggplant (82g)

0.75 cup cooked Chickpeas (130g)

5 oz Firm Tofu (142g)

0.5 cup cooked Quinoa (92g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 clove Garlic (minced, 3g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the eggplant, toss with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the eggplant roasts, press and cube the tofu, then sauté lightly in a non-stick pan over medium heat until edges are golden.

  • 4

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water to achieve a creamy consistency. Season with a pinch of salt.

  • 5

    Assemble the bowl by layering cooked quinoa at the base, then topping with roasted eggplant, chickpeas, and sautéed tofu.

  • 6

    Drizzle the creamy tahini dressing over the bowl and finish with an extra sprinkle of salt and pepper if desired.