YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Buddha Bowl
A vibrant bowl featuring crispy roasted chickpeas, perfectly seasoned tofu, and an assortment of tender roasted vegetables layered on a bed of spinach and quinoa. Each bite delivers a satisfying crunch balanced with silky tofu and fresh greens, making for a nutritious and delicious meal.
INGREDIENTS
0.75 cup canned chickpeas, drained
200 grams firm tofu
0.5 cup cooked quinoa
1 cup assorted roasted vegetables
1 cup fresh spinach
0.5 tbsp olive oil
Seasoning (salt, pepper, paprika, cumin) to taste
PREPARATION
Preheat the oven to 400°F.
Rinse and drain the canned chickpeas. Pat them dry with a paper towel and toss with half a tablespoon of olive oil and your chosen seasonings (salt, pepper, paprika, and cumin).
Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss them lightly in olive oil and a pinch of seasoning.
Spread the seasoned chickpeas and chopped vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through for even crisping.
While the chickpeas and vegetables are roasting, press the tofu to remove excess moisture, then cut it into cubes. Optionally, sprinkle a little seasoning on the tofu.
Sauté the tofu cubes in a non-stick pan over medium heat until all sides are golden and slightly crispy, about 6-8 minutes.
Prepare the base by placing fresh spinach in a bowl and topping it with cooked quinoa.
Once roasted, add the chickpeas and vegetables to the bowl, then gently fold in the crispy tofu.
Drizzle additional olive oil or a squeeze of lemon if desired and serve warm.