YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Grain Bowl with Creamy Tahini
Savor a hearty and delightful bowl featuring crispy roasted chickpeas, a medley of caramelized vegetables, fluffy quinoa, and a silky creamy tahini dressing. This vibrant bowl not only delivers bright flavors and textures but also perfectly balances wholesome grains, plant proteins, and a touch of nutty richness for a satisfying meal.
INGREDIENTS
1/2 cup cooked Quinoa (92g)
3/4 cup roasted Chickpeas (130g)
1 cup mixed roasted Vegetables (150g)
2 tsp Creamy Tahini Dressing (10g)
3/4 cup shelled Edamame (110g)
PREPARATION
Preheat the oven to 400°F. Drain and rinse chickpeas, then pat them dry with a paper towel.
Toss chickpeas with a drizzle of olive oil, salt, pepper, and your favorite spices (like paprika or cumin) before spreading them on a baking sheet. Roast for 20-25 minutes until crispy, stirring halfway through.
While the chickpeas are roasting, prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Drizzle with a little olive oil, season with salt and pepper, and roast on a separate baking tray or add during the last 10 minutes of chickpea roasting.
Prepare the quinoa according to package instructions if not already cooked.
For the dressing, combine tahini with a splash of lemon juice and water to achieve a smooth, pourable consistency. Adjust seasoning as desired.
Assemble the bowl by layering the cooked quinoa, roasted chickpeas, and vegetables. Drizzle the creamy tahini dressing evenly on top.
Finish with a garnish of fresh herbs such as parsley if desired, and enjoy your nutrient-packed grain bowl.