YOUR SOLIN GENERATED RECIPE
Hearty Roasted Root Vegetable and Chickpea Bowl
Savor a warm, rustic bowl featuring golden-roasted root vegetables partnered with tender, spiced chickpeas and a boost of protein-packed tofu. This comforting dish is finished with a fluffy bed of quinoa and a drizzle of olive oil, making for an inviting meal with layers of texture and hearty flavor.
INGREDIENTS
3/4 cup canned chickpeas (drained)
5 ounces extra firm tofu, cubed
1 medium carrot, chopped
1 medium parsnip, chopped
1 small beet, cubed
1/2 cup cooked quinoa
1 teaspoon olive oil
1 sprig fresh rosemary
Salt & pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse and drain the canned chickpeas. Pat them dry and toss with a little salt, pepper, and a drizzle of olive oil.
Peel and chop the carrot, parsnip, and beet into uniform bite-sized cubes for even roasting.
Cut the tofu into cubes. Lightly season with salt and pepper.
On the baking sheet, spread the chickpeas and chopped root vegetables. Drizzle with olive oil, sprinkle with chopped fresh rosemary, and toss to coat evenly.
Roast in the oven for 25-30 minutes until the vegetables are tender and lightly caramelized, stirring halfway through.
While roasting, prepare cooked quinoa if not already done.
In the last 10 minutes of roasting, add the tofu cubes to the baking sheet to allow them to warm and absorb some flavors without becoming overly crispy.
Once everything is roasted to perfection, assemble your bowl by layering the quinoa, roasted chickpeas, root vegetables, and tofu.
Finish with an extra light drizzle of olive oil, a pinch of salt and pepper, and enjoy your hearty, nourishing meal.