YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Bowl
Enjoy a vibrant bowl of crispy roasted chickpeas, fluffy quinoa, and marinated tofu tossed with colorful bell peppers, zucchini, and red onion. Finished with a light drizzle of olive oil and a sprinkle of nutritional yeast, this bowl strikes the perfect balance of savory and satisfying textures that are ideal for any meal of the day.
INGREDIENTS
0.75 cup roasted chickpeas (~130g)
1/2 cup cooked quinoa (~93g)
175g extra-firm tofu
Mixed vegetables (bell pepper, zucchini, red onion) - ~150g serving
1 tsp olive oil
1 tbsp nutritional yeast
PREPARATION
Preheat your oven to 400°F.
Rinse and drain chickpeas, then pat them dry. Toss the chickpeas with a pinch of salt, pepper, and any desired spices.
Spread the chickpeas evenly on a baking sheet lined with parchment paper and roast for 20-25 minutes until crispy.
While the chickpeas roast, dice the bell pepper, zucchini, and red onion. Toss the vegetables with a light drizzle (1 tsp) of olive oil, salt, and pepper.
Place the vegetables on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.
Press the tofu to remove excess water and cut it into cubes. Optionally, season with a little salt and pepper.
In a non-stick skillet over medium heat, lightly sauté the tofu cubes for about 5-7 minutes until all sides are golden.
Prepare the quinoa according to package instructions if not already cooked.
Assemble your bowl by layering the cooked quinoa at the base, then add roasted chickpeas, vegetables, and tofu.
Finish with a sprinkle of nutritional yeast over the top for an extra boost of flavor and protein.
Mix gently before serving and enjoy your hearty, nutrient-packed bowl.