Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

Savor a vibrant bowl filled with crispy roasted chickpeas, tender edamame, and a medley of roasted vegetables including broccoli, red bell pepper, and sweet potato cubes, all tossed with fresh baby spinach. Finished with a silky drizzle of homemade tahini sauce and a hint of lemon, this bowl offers satisfying textures and a burst of flavor in every bite.

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NUTRITION

573kcal
Protein
32.3g
Fat
14.9g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

200g Cooked Chickpeas

40g Shelled Edamame

100g Roasted Broccoli

100g Roasted Red Bell Pepper

100g Roasted Sweet Potato Cubes

50g Baby Spinach

1 tbsp Creamy Tahini Sauce

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chickpeas in a light coating of olive oil, salt, and your favorite spices (such as smoked paprika and cumin) before roasting them on a baking sheet for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, chop broccoli, red bell pepper, and sweet potato into bite-size pieces. Spread them on another baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Prepare the tahini dressing by mixing tahini, lemon juice, a splash of water to achieve your desired consistency, and a pinch of salt in a small bowl.

  • 4

    In a large bowl, combine the roasted chickpeas, edamame, broccoli, red bell pepper, sweet potato cubes, and baby spinach.

  • 5

    Drizzle the creamy tahini sauce over the bowl and toss gently to combine all the flavors.

  • 6

    Serve immediately and enjoy your nutrient-packed Buddha bowl.

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini

Savor a vibrant bowl filled with crispy roasted chickpeas, tender edamame, and a medley of roasted vegetables including broccoli, red bell pepper, and sweet potato cubes, all tossed with fresh baby spinach. Finished with a silky drizzle of homemade tahini sauce and a hint of lemon, this bowl offers satisfying textures and a burst of flavor in every bite.

NUTRITION

573kcal
Protein
32.3g
Fat
14.9g
Carbs
88.1g

SERVINGS

1 serving

INGREDIENTS

200g Cooked Chickpeas

40g Shelled Edamame

100g Roasted Broccoli

100g Roasted Red Bell Pepper

100g Roasted Sweet Potato Cubes

50g Baby Spinach

1 tbsp Creamy Tahini Sauce

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the chickpeas in a light coating of olive oil, salt, and your favorite spices (such as smoked paprika and cumin) before roasting them on a baking sheet for about 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, chop broccoli, red bell pepper, and sweet potato into bite-size pieces. Spread them on another baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    Prepare the tahini dressing by mixing tahini, lemon juice, a splash of water to achieve your desired consistency, and a pinch of salt in a small bowl.

  • 4

    In a large bowl, combine the roasted chickpeas, edamame, broccoli, red bell pepper, sweet potato cubes, and baby spinach.

  • 5

    Drizzle the creamy tahini sauce over the bowl and toss gently to combine all the flavors.

  • 6

    Serve immediately and enjoy your nutrient-packed Buddha bowl.