Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

Savor a vibrant bowl featuring crispy roasted chickpeas, tender roasted vegetables, fluffy quinoa, and perfectly baked tofu, all drizzled with a luscious, creamy tahini sauce. This Buddha bowl bursts with textures and flavors that balance earthiness and fresh, zesty notes for a satisfying meal from start to finish.

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NUTRITION

589kcal
Protein
31.1g
Fat
18.7g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

1 cup roasted chickpeas (~164g)

100g baked extra firm tofu

1 cup roasted mixed vegetables (~150g)

1 tbsp tahini (~15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting vegetables and chickpeas.

  • 2

    Rinse and drain a can of chickpeas, pat dry, toss with a splash of olive oil, salt, pepper, and your favorite spices (like smoked paprika and cumin). Spread them on a parchment-lined baking sheet and roast for 25-30 minutes until crispy.

  • 3

    Chop assorted vegetables such as bell peppers, zucchini, and red onion. Toss with a little olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Press extra firm tofu to remove excess moisture, then cut into cubes. Optionally, toss briefly with soy sauce, garlic powder, and a dash of nutritional yeast, then bake on a separate tray for about 20 minutes until edges turn golden.

  • 5

    While roasting, prepare quinoa according to package instructions, using water or vegetable broth for extra flavor.

  • 6

    For the creamy tahini sauce, simply stir together tahini with a little water, lemon juice, salt, and garlic powder until smooth and pourable.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa, roasted chickpeas, baked tofu, and roasted vegetables. Drizzle the creamy tahini sauce over the top.

  • 8

    Garnish with fresh herbs like parsley or cilantro if desired, and serve warm.

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

Savor a vibrant bowl featuring crispy roasted chickpeas, tender roasted vegetables, fluffy quinoa, and perfectly baked tofu, all drizzled with a luscious, creamy tahini sauce. This Buddha bowl bursts with textures and flavors that balance earthiness and fresh, zesty notes for a satisfying meal from start to finish.

NUTRITION

589kcal
Protein
31.1g
Fat
18.7g
Carbs
80.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (~93g)

1 cup roasted chickpeas (~164g)

100g baked extra firm tofu

1 cup roasted mixed vegetables (~150g)

1 tbsp tahini (~15g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting vegetables and chickpeas.

  • 2

    Rinse and drain a can of chickpeas, pat dry, toss with a splash of olive oil, salt, pepper, and your favorite spices (like smoked paprika and cumin). Spread them on a parchment-lined baking sheet and roast for 25-30 minutes until crispy.

  • 3

    Chop assorted vegetables such as bell peppers, zucchini, and red onion. Toss with a little olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Press extra firm tofu to remove excess moisture, then cut into cubes. Optionally, toss briefly with soy sauce, garlic powder, and a dash of nutritional yeast, then bake on a separate tray for about 20 minutes until edges turn golden.

  • 5

    While roasting, prepare quinoa according to package instructions, using water or vegetable broth for extra flavor.

  • 6

    For the creamy tahini sauce, simply stir together tahini with a little water, lemon juice, salt, and garlic powder until smooth and pourable.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa, roasted chickpeas, baked tofu, and roasted vegetables. Drizzle the creamy tahini sauce over the top.

  • 8

    Garnish with fresh herbs like parsley or cilantro if desired, and serve warm.