Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

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

Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl bursting with flavor and texture: warm, roasted chickpeas paired with a mix of grilled tofu, edamame, quinoa, and colorful roasted vegetables, all drizzled with a silky tahini dressing. This dish is both satisfying and nourishing, perfect for a clean, balanced meal.

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NUTRITION

537kcal
Protein
32.6g
Fat
20.1g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Roasted Broccoli (45g)

1/2 cup Roasted Red Bell Pepper (75g)

1/2 cup Roasted Zucchini (65g)

3 ounces Grilled Tofu (85g)

1 tablespoon Creamy Tahini Dressing (15g)

1 teaspoon Fresh Lemon Juice (5g)

1 teaspoon Ground Cumin (2.3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas, then pat them dry. Toss the chickpeas with a little oil, salt, pepper, and half the ground cumin.

  • 2

    Spread the chickpeas on a baking sheet and roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    Chop broccoli, red bell pepper, and zucchini into even pieces. Toss with a drizzle of olive oil, salt, and the remaining cumin, then spread on another baking sheet.

  • 4

    Roast the vegetables in the oven for about 20 minutes, until they are tender and slightly caramelized.

  • 5

    While the chickpeas and vegetables roast, cook quinoa according to package instructions until fluffy.

  • 6

    Slice the grilled tofu into bite-sized cubes. If not pre-grilled, marinate tofu with a splash of lemon juice, salt, and pepper, then grill or pan-sauté until golden on all sides.

  • 7

    Prepare the creamy tahini dressing by combining tahini, fresh lemon juice, a small splash of water to thin, and a pinch of salt in a small bowl. Whisk until smooth.

  • 8

    In a bowl, arrange a base of cooked quinoa. Top with roasted chickpeas, edamame, mixed roasted vegetables, and grilled tofu.

  • 9

    Drizzle the tahini dressing over the bowl, toss gently, and serve immediately.

Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

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

Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Vegetable Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl bursting with flavor and texture: warm, roasted chickpeas paired with a mix of grilled tofu, edamame, quinoa, and colorful roasted vegetables, all drizzled with a silky tahini dressing. This dish is both satisfying and nourishing, perfect for a clean, balanced meal.

NUTRITION

537kcal
Protein
32.6g
Fat
20.1g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Roasted Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Roasted Broccoli (45g)

1/2 cup Roasted Red Bell Pepper (75g)

1/2 cup Roasted Zucchini (65g)

3 ounces Grilled Tofu (85g)

1 tablespoon Creamy Tahini Dressing (15g)

1 teaspoon Fresh Lemon Juice (5g)

1 teaspoon Ground Cumin (2.3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Drain and rinse the chickpeas, then pat them dry. Toss the chickpeas with a little oil, salt, pepper, and half the ground cumin.

  • 2

    Spread the chickpeas on a baking sheet and roast in the oven for 25-30 minutes until crispy, shaking the pan halfway through.

  • 3

    Chop broccoli, red bell pepper, and zucchini into even pieces. Toss with a drizzle of olive oil, salt, and the remaining cumin, then spread on another baking sheet.

  • 4

    Roast the vegetables in the oven for about 20 minutes, until they are tender and slightly caramelized.

  • 5

    While the chickpeas and vegetables roast, cook quinoa according to package instructions until fluffy.

  • 6

    Slice the grilled tofu into bite-sized cubes. If not pre-grilled, marinate tofu with a splash of lemon juice, salt, and pepper, then grill or pan-sauté until golden on all sides.

  • 7

    Prepare the creamy tahini dressing by combining tahini, fresh lemon juice, a small splash of water to thin, and a pinch of salt in a small bowl. Whisk until smooth.

  • 8

    In a bowl, arrange a base of cooked quinoa. Top with roasted chickpeas, edamame, mixed roasted vegetables, and grilled tofu.

  • 9

    Drizzle the tahini dressing over the bowl, toss gently, and serve immediately.