YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Power Bowl with Creamy Lemon-Tahini Dressing
Enjoy a vibrant bowl filled with crispy roasted chickpeas, tender quinoa, marinated tofu, and an assortment of colorful roasted vegetables, all brought together with a zesty, creamy lemon-tahini dressing. This power bowl is both satisfying and energizing with a perfect blend of textures and flavors.
INGREDIENTS
0.75 cup Chickpeas (approx. 130g)
4 oz Firm Tofu (approx. 113g)
0.5 cup Cooked Quinoa (approx. 93g)
1 small Zucchini (approx. 100g)
0.5 medium Red Bell Pepper (approx. 75g)
0.25 medium Red Onion (approx. 25g)
1 handful Spinach (approx. 30g)
1 tbsp Tahini (15g)
1 tbsp Lemon Juice (15g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F (200°C).
Rinse and drain the chickpeas. Pat dry with a paper towel and toss with half of the olive oil, a pinch of salt, and your favorite spices such as smoked paprika and garlic powder.
Cut the zucchini into half-moons, slice the red bell pepper into strips, and thinly slice the red onion. Toss the vegetables with a drizzle of olive oil, salt, and pepper.
Cube the tofu into bite-sized pieces. Optionally, marinate briefly with a bit of lemon juice and garlic for extra flavor.
Spread the seasoned chickpeas, tofu, and vegetables on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender.
While the roasting is in process, prepare the dressing by whisking together tahini, lemon juice, a splash of water to reach your desired consistency, and a pinch of salt.
Prepare the base by warming the cooked quinoa slightly if desired, and placing the fresh spinach in a bowl.
Assemble the power bowl by layering the quinoa, roasted chickpeas, tofu, and vegetables on top of the spinach. Drizzle the creamy lemon-tahini dressing over the bowl.
Serve warm and enjoy this balanced, protein-rich power bowl!