YOUR SOLIN GENERATED RECIPE
Roasted Vegetable Quinoa Bowl with Crispy Chickpeas and Creamy Tahini
A vibrant bowl combining warm roasted vegetables, fluffy quinoa, crispy roasted chickpeas, and a silky tahini drizzle, with baked tofu chunks to boost protein. This nourishing bowl presents a delightful mix of textures and earthy flavors that will keep you satisfied from the first bite to the last.
INGREDIENTS
1/3 cup cooked quinoa (55g)
4.5 ounces baked extra-firm tofu (128g)
1/2 cup roasted chickpeas (82g)
1 cup roasted mixed vegetables (150g)
1 tablespoon tahini (15g)
PREPARATION
Preheat your oven to 400°F.
Prepare the mixed vegetables by chopping bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and spread evenly on a baking sheet.
Roast the vegetables in the oven for about 20-25 minutes until tender and slightly caramelized.
Meanwhile, drain and press the extra-firm tofu to remove excess moisture. Cut into cubes and season with your preferred spices. Arrange tofu on a separate baking sheet and bake for 20 minutes until lightly crisp on the edges.
For the chickpeas, drain and rinse if using canned, then pat dry. Toss with a pinch of salt, paprika, and olive oil. Roast in the oven (with the vegetables if space allows) for 20-25 minutes until crispy.
Warm the pre-cooked quinoa if necessary.
Prepare the tahini drizzle by stirring the tahini with a splash of water, lemon juice, and a pinch of salt until smooth.
Assemble your bowl by layering the quinoa as the base, then add the roasted vegetables, crispy chickpeas, and baked tofu. Drizzle with the creamy tahini sauce.
Serve warm and enjoy your nourishing, balanced meal.