Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

A vibrant, satisfying Buddha bowl featuring crispy roasted chickpeas and an assortment of colorful seasonal vegetables, elevated by a luscious, tangy tahini drizzle. This wholesome bowl brings together roasted broccoli, red bell pepper, zucchini, and red onion with perfectly spiced chickpeas and tender tofu for a meal that's as nourishing as it is delicious.

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NUTRITION

548kcal
Protein
32.6g
Fat
20.6g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

¾ cup cooked chickpeas (123g)

150g firm tofu

100g broccoli

100g red bell pepper

100g zucchini

50g red onion

1 tbsp tahini (15g)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas. In a bowl, toss them with ground cumin, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Cube the firm tofu and cut the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the vegetables on the baking sheet. For a lower calorie option, lightly spray with a cooking spray or drizzle very minimally with olive oil if desired, then season with salt and pepper.

  • 5

    Add the spiced chickpeas to the baking sheet. Roast everything in the preheated oven for about 20-25 minutes, until the chickpeas are crispy and the vegetables are tender with slightly charred edges.

  • 6

    While the ingredients roast, prepare the tahini dressing by whisking together tahini, lemon juice, a pinch of salt, and a tablespoon of water to reach a drizzling consistency.

  • 7

    Once roasted, assemble your Buddha bowl by layering the roasted chickpeas, tofu (you may sear the tofu in a non-stick pan for a few minutes on each side for extra crispiness before adding), and roasted vegetables.

  • 8

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

A vibrant, satisfying Buddha bowl featuring crispy roasted chickpeas and an assortment of colorful seasonal vegetables, elevated by a luscious, tangy tahini drizzle. This wholesome bowl brings together roasted broccoli, red bell pepper, zucchini, and red onion with perfectly spiced chickpeas and tender tofu for a meal that's as nourishing as it is delicious.

NUTRITION

548kcal
Protein
32.6g
Fat
20.6g
Carbs
67.4g

SERVINGS

1 serving

INGREDIENTS

¾ cup cooked chickpeas (123g)

150g firm tofu

100g broccoli

100g red bell pepper

100g zucchini

50g red onion

1 tbsp tahini (15g)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas. In a bowl, toss them with ground cumin, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Cube the firm tofu and cut the broccoli, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the vegetables on the baking sheet. For a lower calorie option, lightly spray with a cooking spray or drizzle very minimally with olive oil if desired, then season with salt and pepper.

  • 5

    Add the spiced chickpeas to the baking sheet. Roast everything in the preheated oven for about 20-25 minutes, until the chickpeas are crispy and the vegetables are tender with slightly charred edges.

  • 6

    While the ingredients roast, prepare the tahini dressing by whisking together tahini, lemon juice, a pinch of salt, and a tablespoon of water to reach a drizzling consistency.

  • 7

    Once roasted, assemble your Buddha bowl by layering the roasted chickpeas, tofu (you may sear the tofu in a non-stick pan for a few minutes on each side for extra crispiness before adding), and roasted vegetables.

  • 8

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