Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, pan-seared extra firm tofu, nutty quinoa, and a rainbow of oven-roasted vegetables, all tossed with a silky tahini-lemon dressing. This dish delivers satisfying textures and bright, zesty flavors, making it a nutritious meal for any time of day.

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NUTRITION

563kcal
Protein
32.5g
Fat
20.1g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (123g)

175g extra firm tofu

0.33 cup cooked quinoa (62g)

1 cup mixed roasted vegetables (150g)

1 tbsp tahini (15g)

1 tbsp lemon juice

1 garlic clove

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat dry with a paper towel. Toss them lightly in olive oil (optional) and season with salt, pepper, and any additional spices of your choice before roasting on a baking sheet for 20-25 minutes until they are crispy.

  • 2

    While the chickpeas roast, cut the extra firm tofu into cubes. Press the tofu gently to remove excess moisture and season with salt and pepper. Sauté the tofu in a non-stick pan over medium heat until lightly golden on all sides.

  • 3

    Prepare the cooked quinoa as per package instructions if not already made. Toss your chosen mixed vegetables (such as bell pepper, zucchini, and red onion) with a splash of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    In a small bowl, combine tahini, lemon juice, minced garlic, a pinch of salt, and a little water to thin out the dressing. Whisk until smooth and creamy.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted chickpeas, tofu cubes, and mixed vegetables. Drizzle the creamy tahini dressing over the top, toss gently, and serve warm.

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, pan-seared extra firm tofu, nutty quinoa, and a rainbow of oven-roasted vegetables, all tossed with a silky tahini-lemon dressing. This dish delivers satisfying textures and bright, zesty flavors, making it a nutritious meal for any time of day.

NUTRITION

563kcal
Protein
32.5g
Fat
20.1g
Carbs
66.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (123g)

175g extra firm tofu

0.33 cup cooked quinoa (62g)

1 cup mixed roasted vegetables (150g)

1 tbsp tahini (15g)

1 tbsp lemon juice

1 garlic clove

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat dry with a paper towel. Toss them lightly in olive oil (optional) and season with salt, pepper, and any additional spices of your choice before roasting on a baking sheet for 20-25 minutes until they are crispy.

  • 2

    While the chickpeas roast, cut the extra firm tofu into cubes. Press the tofu gently to remove excess moisture and season with salt and pepper. Sauté the tofu in a non-stick pan over medium heat until lightly golden on all sides.

  • 3

    Prepare the cooked quinoa as per package instructions if not already made. Toss your chosen mixed vegetables (such as bell pepper, zucchini, and red onion) with a splash of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    In a small bowl, combine tahini, lemon juice, minced garlic, a pinch of salt, and a little water to thin out the dressing. Whisk until smooth and creamy.

  • 5

    Assemble your bowl by layering the cooked quinoa, roasted chickpeas, tofu cubes, and mixed vegetables. Drizzle the creamy tahini dressing over the top, toss gently, and serve warm.