Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

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

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

Savor a vibrant bowl brimming with crispy roasted chickpeas and perfectly grilled tofu, nestled on a bed of tender roasted vegetables and drizzled with a luscious, tangy tahini dressing. This bowl delivers a delightful blend of textures and flavors, making it a wholesome, balanced meal that's as visually appealing as it is nutritious.

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NUTRITION

527kcal
Protein
33.5g
Fat
19.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

5 ounces grilled Extra Firm Tofu

1 cup cooked Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tablespoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, pat them dry, toss with a pinch of salt, pepper, and your favorite spices (like smoked paprika and cumin), and spread them on a baking sheet. Roast for about 25-30 minutes until crispy.

  • 2

    While the chickpeas roast, press the extra firm tofu to remove excess water. Cut tofu into cubes and season lightly with salt and pepper. Grill or pan-sear tofu over medium-high heat for about 3-4 minutes per side until golden.

  • 3

    Prepare the vegetables by chopping broccoli, red bell pepper, and zucchini. Toss them lightly with olive oil, salt, and pepper, then roast in the oven alongside the chickpeas for about 20 minutes until tender and slightly charred.

  • 4

    For the creamy tahini dressing, whisk together tahini and lemon juice (add a little warm water if needed to achieve a drizzling consistency), and season with salt and pepper to taste.

  • 5

    Assemble the Buddha bowl by combining the roasted chickpeas, grilled tofu, and roasted vegetables in a bowl. Drizzle the creamy tahini dressing over the top, and serve warm.

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

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

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Roasted Vegetables and Creamy Tahini Dressing

Savor a vibrant bowl brimming with crispy roasted chickpeas and perfectly grilled tofu, nestled on a bed of tender roasted vegetables and drizzled with a luscious, tangy tahini dressing. This bowl delivers a delightful blend of textures and flavors, making it a wholesome, balanced meal that's as visually appealing as it is nutritious.

NUTRITION

527kcal
Protein
33.5g
Fat
19.7g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup roasted Chickpeas

5 ounces grilled Extra Firm Tofu

1 cup cooked Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1 tablespoon Tahini

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain the chickpeas, pat them dry, toss with a pinch of salt, pepper, and your favorite spices (like smoked paprika and cumin), and spread them on a baking sheet. Roast for about 25-30 minutes until crispy.

  • 2

    While the chickpeas roast, press the extra firm tofu to remove excess water. Cut tofu into cubes and season lightly with salt and pepper. Grill or pan-sear tofu over medium-high heat for about 3-4 minutes per side until golden.

  • 3

    Prepare the vegetables by chopping broccoli, red bell pepper, and zucchini. Toss them lightly with olive oil, salt, and pepper, then roast in the oven alongside the chickpeas for about 20 minutes until tender and slightly charred.

  • 4

    For the creamy tahini dressing, whisk together tahini and lemon juice (add a little warm water if needed to achieve a drizzling consistency), and season with salt and pepper to taste.

  • 5

    Assemble the Buddha bowl by combining the roasted chickpeas, grilled tofu, and roasted vegetables in a bowl. Drizzle the creamy tahini dressing over the top, and serve warm.