YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl featuring crispy roasted chickpeas paired with a medley of tender, caramelized vegetables. This power bowl is elevated by a tangy, creamy tahini dressing and a savory sprinkle of nutritional yeast, delivering a satisfying blend of textures and a burst of wholesome flavor in every bite.
INGREDIENTS
1 cup canned chickpeas (drained and rinsed)
1/2 cup shelled edamame
1 cup mixed roasted vegetables (broccoli, red bell pepper, zucchini)
1 tbsp tahini
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp olive oil
1 garlic clove (minced)
PREPARATION
Preheat your oven to 400°F.
On a baking sheet, toss the chickpeas with 1 teaspoon olive oil, a pinch of salt, and your favorite spices (such as smoked paprika, cumin, and garlic powder). Roast the chickpeas for 20-25 minutes until crispy.
While the chickpeas roast, chop the vegetables (broccoli, red bell pepper, and zucchini) into bite-size pieces. Toss them lightly with a bit of olive oil, salt, and pepper, and spread them on a separate baking tray.
Place the vegetables in the oven and roast for approximately 20 minutes, or until tender and slightly caramelized.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and 1-2 tablespoons of water to reach a creamy, drizzle-able consistency. Adjust seasoning with salt and pepper as desired.
Assemble your power bowl by layering the roasted chickpeas, edamame, and vegetables. Drizzle the creamy tahini dressing over the top and sprinkle with nutritional yeast for an extra boost of savory flavor.
Serve immediately and enjoy your nutrient-packed power bowl.