Crispy Roasted Chickpea and Vegetable Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea and Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas, perfectly seasoned tofu, and a colorful medley of roasted red bell pepper, tender broccoli, and creamy avocado, all served over a light bed of quinoa. This bowl is a delicious balance of textures and flavors, with slightly crunchy, smoky, and fresh notes that make it a satisfying meal for any time of day.

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NUTRITION

582kcal
Protein
30.8g
Fat
21.8g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (drained)

5 ounces Firm Tofu

0.33 cup Cooked Quinoa

1.5 cups Broccoli

0.25 fruit Avocado

1 tsp Extra Virgin Olive Oil

0.5 medium Red Bell Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas in a bowl with half of the olive oil, a pinch of salt, and your preferred spices (such as smoked paprika and garlic powder) for extra flavor.

  • 3

    Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, press the tofu to remove excess moisture and cut it into cubes. In a separate bowl, toss the tofu with a small amount of olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until all sides are golden, about 8-10 minutes.

  • 6

    Prepare the vegetables by chopping the broccoli into bite-sized florets and slicing the red bell pepper. If desired, lightly roast the broccoli and bell pepper with a drizzle of olive oil in the oven for 10 minutes.

  • 7

    In a serving bowl, layer the cooked quinoa as the base. Top with roasted chickpeas, seared tofu, broccoli, red bell pepper slices, and diced avocado.

  • 8

    Drizzle a little extra olive oil over the bowl and finish with a squeeze of lemon juice or your favorite dressing if desired. Serve warm and enjoy!

Crispy Roasted Chickpea and Vegetable Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpea and Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas, perfectly seasoned tofu, and a colorful medley of roasted red bell pepper, tender broccoli, and creamy avocado, all served over a light bed of quinoa. This bowl is a delicious balance of textures and flavors, with slightly crunchy, smoky, and fresh notes that make it a satisfying meal for any time of day.

NUTRITION

582kcal
Protein
30.8g
Fat
21.8g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Canned Chickpeas (drained)

5 ounces Firm Tofu

0.33 cup Cooked Quinoa

1.5 cups Broccoli

0.25 fruit Avocado

1 tsp Extra Virgin Olive Oil

0.5 medium Red Bell Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.

  • 2

    Toss the chickpeas in a bowl with half of the olive oil, a pinch of salt, and your preferred spices (such as smoked paprika and garlic powder) for extra flavor.

  • 3

    Spread the chickpeas on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until crispy, shaking the pan halfway through.

  • 4

    While the chickpeas roast, press the tofu to remove excess moisture and cut it into cubes. In a separate bowl, toss the tofu with a small amount of olive oil, salt, and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until all sides are golden, about 8-10 minutes.

  • 6

    Prepare the vegetables by chopping the broccoli into bite-sized florets and slicing the red bell pepper. If desired, lightly roast the broccoli and bell pepper with a drizzle of olive oil in the oven for 10 minutes.

  • 7

    In a serving bowl, layer the cooked quinoa as the base. Top with roasted chickpeas, seared tofu, broccoli, red bell pepper slices, and diced avocado.

  • 8

    Drizzle a little extra olive oil over the bowl and finish with a squeeze of lemon juice or your favorite dressing if desired. Serve warm and enjoy!