YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Power Bowl with Creamy Tahini Dressing
Enjoy a vibrant bowl loaded with roasted chickpeas, quinoa, and colorful vegetables, perfectly balanced with cubes of extra firm tofu and drizzled with a light, creamy tahini dressing. This hearty and nutrient-dense meal brings together the satisfying crunch of roasted broccoli and red bell pepper with the nutty richness of tahini, creating an inviting dish that nourishes and delights.
INGREDIENTS
1 cup cooked Chickpeas (164g)
1/2 cup cooked Quinoa (93g)
1 cup chopped Broccoli (91g)
1/2 cup sliced Red Bell Pepper (46g)
3 ounces Extra Firm Tofu (85g)
1 tsp Tahini (5g)
1 tsp Lemon Juice (5g)
PREPARATION
Preheat your oven to 400°F.
Rinse and drain the chickpeas, then spread them on a baking sheet. Lightly season with salt, pepper, paprika, and garlic powder. Roast in the oven for 20-25 minutes until slightly crispy.
While chickpeas are roasting, chop the broccoli into small florets and slice the red bell pepper. Toss these vegetables with a light spray of nonstick cooking spray or a minimal brush of olive oil, then spread them on another baking sheet and roast for 15-20 minutes until tender and slightly charred.
Heat a non-stick skillet over medium heat and lightly brown the cubed extra firm tofu for 5-7 minutes, turning occasionally for even edges.
Combine the cooked quinoa, roasted chickpeas, roasted vegetables, and tofu in a bowl.
In a small bowl, whisk together tahini and lemon juice with a tablespoon of water to reach a creamy consistency; season with a pinch of salt and pepper.
Drizzle the creamy tahini dressing over the bowl and gently toss to combine all the flavors.
Serve warm and enjoy your nutrient-packed power bowl.