Creamy Tahini Roasted Vegetable and Chickpea Buddha Bowl

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

Creamy Tahini Roasted Vegetable and Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Roasted Vegetable and Chickpea Buddha Bowl

A vibrant bowl loaded with roasted vegetables, hearty chickpeas, fluffy quinoa, and crispy tofu drizzled with a creamy tahini sauce enhanced with a dash of nutritional yeast for an extra savory boost. This comforting and balanced bowl delivers a fulfilling blend of textures and flavors perfect for any meal.

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NUTRITION

552kcal
Protein
32.5g
Fat
18.9g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (canned, drained)

0.5 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 tbsp Tahini

0.5 cup Extra-Firm Tofu

1 tbsp Nutritional Yeast

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas if using canned, and pat them dry.

  • 2

    Toss the chickpeas, chopped mixed vegetables (such as bell pepper and zucchini), and cubed extra-firm tofu with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast in the oven for 20-25 minutes until the vegetables are tender and the tofu is lightly golden. Stir halfway through the cooking time for even roasting.

  • 4

    While roasting, prepare the quinoa according to package instructions.

  • 5

    In a small bowl, whisk together tahini with a splash of warm water to loosen it slightly. Stir in the nutritional yeast for a cheesy, savory touch.

  • 6

    Assemble your Buddha bowl by layering the cooked quinoa at the base, followed by the roasted chickpeas, vegetables, and tofu. Drizzle the creamy tahini-nutritional yeast sauce evenly over the top.

  • 7

    Garnish with fresh herbs or a squeeze of lemon if desired, and enjoy your nutrient-packed meal.

Creamy Tahini Roasted Vegetable and Chickpea Buddha Bowl

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

Creamy Tahini Roasted Vegetable and Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Tahini Roasted Vegetable and Chickpea Buddha Bowl

A vibrant bowl loaded with roasted vegetables, hearty chickpeas, fluffy quinoa, and crispy tofu drizzled with a creamy tahini sauce enhanced with a dash of nutritional yeast for an extra savory boost. This comforting and balanced bowl delivers a fulfilling blend of textures and flavors perfect for any meal.

NUTRITION

552kcal
Protein
32.5g
Fat
18.9g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Chickpeas (canned, drained)

0.5 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

1 tbsp Tahini

0.5 cup Extra-Firm Tofu

1 tbsp Nutritional Yeast

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas if using canned, and pat them dry.

  • 2

    Toss the chickpeas, chopped mixed vegetables (such as bell pepper and zucchini), and cubed extra-firm tofu with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 3

    Roast in the oven for 20-25 minutes until the vegetables are tender and the tofu is lightly golden. Stir halfway through the cooking time for even roasting.

  • 4

    While roasting, prepare the quinoa according to package instructions.

  • 5

    In a small bowl, whisk together tahini with a splash of warm water to loosen it slightly. Stir in the nutritional yeast for a cheesy, savory touch.

  • 6

    Assemble your Buddha bowl by layering the cooked quinoa at the base, followed by the roasted chickpeas, vegetables, and tofu. Drizzle the creamy tahini-nutritional yeast sauce evenly over the top.

  • 7

    Garnish with fresh herbs or a squeeze of lemon if desired, and enjoy your nutrient-packed meal.