YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Bowl with Creamy Lemon-Tahini Dressing
A vibrant bowl featuring crispy roasted chickpeas paired with tender broccoli, crunchy edamame, grilled tofu, and colorful red bell pepper and red onion. Finished with a bright and creamy lemon-tahini dressing, it’s a satisfying blend of textures and flavors that delights with every bite.
INGREDIENTS
3/4 cup canned chickpeas (drained)
1/2 cup shelled edamame
100 grams firm tofu
1 cup broccoli florets
1 medium red bell pepper
1/4 medium red onion (quartered)
1 tbsp tahini
1 tbsp lemon juice
1 tsp olive oil
Spices: garlic powder, salt, pepper
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rinse and drain the chickpeas. Pat them dry with a paper towel to help them crisp up.
Cut the firm tofu into 1/2-inch cubes. In a bowl, gently toss the tofu, chickpeas, and shelled edamame with a drizzle of olive oil, garlic powder, salt, and pepper.
Spread the seasoned chickpeas, tofu, and edamame onto the prepared baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until they are crispy and lightly browned.
While the protein components roast, prepare the vegetables. Toss the broccoli florets, red bell pepper slices, and red onion pieces in a separate bowl with a pinch of salt and a little pepper.
For the dressing, whisk together tahini, lemon juice, a small splash of water (if needed to thin), and a pinch of salt until smooth and creamy.
Once roasted, remove the chickpea, tofu, and edamame mix from the oven. Assemble the bowl by layering the roasted protein mix with the fresh vegetables.
Drizzle the creamy lemon-tahini dressing over the bowl and serve immediately.