YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Tahini Dressing
A vibrant bowl that tops crunchy roasted chickpeas with a colorful medley of roasted vegetables and quinoa, finished with a silky, tangy tahini dressing. This dish offers an exciting textural contrast and warm, roasted flavors perfect for any meal of the day.
INGREDIENTS
0.75 cup roasted Chickpeas (approx. 130g)
0.33 cup cooked Quinoa (approx. 61g)
0.5 cup shelled Edamame (approx. 75g)
2 ounces grilled Firm Tofu (approx. 57g)
1 mix roasted vegetables (approx. 150g)
1 tbsp Tahini (15g)
1 tbsp Lemon Juice (15g)
1 clove Garlic
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss chickpeas with a teaspoon of olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until crispy.
Meanwhile, prepare the quinoa by cooking it according to package instructions; once cooked, measure out one-third cup.
Chop your vegetables (red bell pepper, zucchini, and red onion) into bite-sized pieces, toss with a bit of olive oil, salt, and pepper, and roast them in the oven for about 20 minutes until tender.
For the tofu, cut it into 1-inch cubes. Grill or lightly pan-sear the tofu cubes with a sprinkle of salt and pepper until they have a slight golden crust.
Prepare the creamy tahini dressing by whisking together tahini, lemon juice, minced garlic, and a splash of water until you reach a smooth, drizzling consistency.
Assemble your bowl by layering the cooked quinoa as the base, then topping with roasted chickpeas, edamame, grilled tofu, and the roasted vegetables.
Drizzle the tahini dressing over the bowl, give a gentle toss to combine the flavors, and serve immediately.