YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Broccoli Rice Bowl with Sundried Tomatoes
A hearty and vibrant bowl featuring crispy roasted chickpeas, tender cubes of tofu, fresh broccoli, and a burst of tangy sundried tomatoes, all served over a bed of fluffy brown rice. This dish is lightly drizzled with olive oil and seasoned with a hint of garlic and paprika for a beautifully balanced flavor that satisfies both your taste buds and nutritional goals.
INGREDIENTS
0.75 cup roasted chickpeas (123g)
150g firm tofu
1 cup chopped broccoli (91g)
0.5 cup cooked brown rice (100g)
0.25 cup chopped sundried tomatoes (35g)
0.33 tbsp olive oil (~4.5g)
1 clove minced garlic
1 tsp smoked paprika
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F.
On a baking sheet, toss the chickpeas with half the olive oil, minced garlic, smoked paprika, salt, and pepper. Roast for 20-25 minutes until slightly crispy.
Meanwhile, press the tofu lightly to remove excess moisture, then cut it into small cubes. Optionally, you can marinate tofu with a pinch of salt and paprika for 10 minutes.
Steam or lightly sauté the broccoli until it becomes tender but still vibrant.
Prepare the brown rice if not already cooked.
In a bowl, combine the cooked rice, roasted chickpeas, tofu, broccoli, and sundried tomatoes.
Drizzle the remaining olive oil over the bowl, toss gently to mix all flavors together, and adjust seasoning with salt and pepper if needed.
Serve warm and enjoy your nutrient-packed, flavorful rice bowl.