Chickpea Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

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

Chickpea Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

A vibrant vegetarian bowl featuring fluffy quinoa, tender chickpeas, perfectly roasted broccoli, and marinated tofu, all topped with a light and creamy tahini drizzle. This colorful bowl offers a satisfying balance of textures and flavors that is both nourishing and satisfying.

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NUTRITION

454kcal
Protein
24.3g
Fat
15.8g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (≈92g)

1/2 cup cooked chickpeas (≈82g)

100g firm tofu

1 cup roasted broccoli (≈91g)

1 tsp tahini (≈5g)

1 tsp lemon juice (≈5g)

1 tsp olive oil (≈4.5g)

1/2 tsp garlic powder

1 pinch salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

    Toss broccoli florets with olive oil, garlic powder, and a pinch of salt. Spread them out on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes, until tender and slightly crispy on the edges.

  • 4

    While the broccoli roasts, drain and rinse the cooked chickpeas if using canned, and prepare the quinoa according to package instructions if not already cooked.

  • 5

    Press the tofu gently to remove excess water, then cut into cubes. Optionally, you can sauté the tofu in a non-stick pan for 3-4 minutes for a lightly crisp exterior.

  • 6

    In a small bowl, mix the tahini, lemon juice, and a splash of water until smooth to create a light drizzle.

  • 7

    Assemble the bowl by layering the cooked quinoa, chickpeas, tofu cubes, and roasted broccoli.

  • 8

    Drizzle the tahini sauce over the bowl for a nutty, tangy finish, and serve warm.

Chickpea Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

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

Chickpea Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Chickpea Quinoa Bowl with Roasted Broccoli and Tahini Drizzle

A vibrant vegetarian bowl featuring fluffy quinoa, tender chickpeas, perfectly roasted broccoli, and marinated tofu, all topped with a light and creamy tahini drizzle. This colorful bowl offers a satisfying balance of textures and flavors that is both nourishing and satisfying.

NUTRITION

454kcal
Protein
24.3g
Fat
15.8g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (≈92g)

1/2 cup cooked chickpeas (≈82g)

100g firm tofu

1 cup roasted broccoli (≈91g)

1 tsp tahini (≈5g)

1 tsp lemon juice (≈5g)

1 tsp olive oil (≈4.5g)

1/2 tsp garlic powder

1 pinch salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the broccoli.

  • 2

    Toss broccoli florets with olive oil, garlic powder, and a pinch of salt. Spread them out on a baking sheet.

  • 3

    Roast the broccoli in the preheated oven for about 15-20 minutes, until tender and slightly crispy on the edges.

  • 4

    While the broccoli roasts, drain and rinse the cooked chickpeas if using canned, and prepare the quinoa according to package instructions if not already cooked.

  • 5

    Press the tofu gently to remove excess water, then cut into cubes. Optionally, you can sauté the tofu in a non-stick pan for 3-4 minutes for a lightly crisp exterior.

  • 6

    In a small bowl, mix the tahini, lemon juice, and a splash of water until smooth to create a light drizzle.

  • 7

    Assemble the bowl by layering the cooked quinoa, chickpeas, tofu cubes, and roasted broccoli.

  • 8

    Drizzle the tahini sauce over the bowl for a nutty, tangy finish, and serve warm.