YOUR SOLIN GENERATED RECIPE
Crispy Chickpea & Roasted Vegetable Grain Bowl with Creamy Lemon-Tahini Dressing
A vibrant bowl featuring crispy roasted chickpeas paired with a medley of roasted vegetables, tender quinoa, and marinated, golden tofu cubes. Drizzled with a silky, tangy lemon-tahini dressing, every bite delivers comforting textures and bright, zesty flavors, perfect for a wholesome and satisfying meal.
INGREDIENTS
3/4 cup cooked chickpeas (~130g)
1/2 cup cooked quinoa (~92g)
5 oz extra firm tofu (~140g)
1/2 cup broccoli
1/2 cup red bell pepper
1/4 cup red onion
1 tbsp tahini
2 tsp lemon juice
1 garlic clove
1 tbsp water
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Drain and pat dry the tofu, then cut it into cubes. Toss the tofu with a little salt, pepper, and a drizzle of olive oil if desired.
On the baking sheet, arrange the tofu, chickpeas, broccoli, red bell pepper, and red onion. Season lightly with salt and pepper. Roast in the oven for 20-25 minutes until the chickpeas are crispy and the vegetables are tender and slightly charred.
Meanwhile, if not pre-cooked, prepare the quinoa according to package instructions.
For the lemon-tahini dressing, combine tahini, lemon juice, minced garlic, water, salt, and pepper in a small bowl. Whisk until smooth; if the dressing is too thick, add a little extra water to reach your desired consistency.
In a bowl, layer the cooked quinoa as the base. Top with the roasted chickpeas, tofu, and vegetables.
Drizzle the creamy lemon-tahini dressing over the bowl and serve warm.