YOUR SOLIN GENERATED RECIPE
Crispy Chickpea & Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing
Enjoy a hearty Buddha bowl featuring crispy roasted chickpeas and marinated firm tofu paired with colorful roasted red bell peppers, zucchini, and fresh spinach. Finished with a drizzle of creamy tahini dressing, this bowl offers a balanced blend of textures, flavors, and vibrant colors that deliver both satisfaction and nourishment.
INGREDIENTS
0.75 cup roasted canned chickpeas (~123g)
150g baked firm tofu
1/3 cup cooked quinoa (~60g)
1 cup chopped red bell pepper (~150g)
1/2 cup chopped zucchini (~75g)
1 cup fresh spinach (~30g)
1 tbsp tahini
PREPARATION
Preheat your oven to 400°F. Spread the drained chickpeas on a baking sheet, season with your favorite spices such as smoked paprika, garlic powder, salt, and a touch of olive oil, and roast for 20-25 minutes until crispy.
While the chickpeas roast, press the tofu to remove excess moisture. Cut the tofu into cubes, and bake in the oven on a separate baking sheet (or add to the chickpeas during the last 10 minutes) until lightly golden and firm.
Prepare the quinoa according to package instructions, then measure out 1/3 cup of the cooked grain.
Chop the red bell pepper and zucchini into bite-sized pieces. If desired, you can lightly roast these vegetables in the oven with a drizzle of olive oil for about 10 minutes, or use them raw for extra crunch and freshness.
In a bowl, combine the roasted chickpeas, baked tofu cubes, quinoa, red bell pepper, zucchini, and fresh spinach.
Prepare the creamy tahini dressing by whisking together tahini with a little warm water, a squeeze of lemon juice, and a pinch of salt until smooth. Drizzle over the bowl.
Toss gently to combine all ingredients and serve immediately, enjoying the mix of crispy, tender, and fresh flavors.