Crispy Roasted Chickpea and Vegetable Quinoa Bowl with Creamy Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Quinoa Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Quinoa Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, protein-packed quinoa, stir-fried mixed vegetables, and savory grilled tofu, all drizzled with a light, creamy tahini dressing. This balanced meal is a delight in every bite—rich in texture and flavor, it’s perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

589kcal
Protein
31.9g
Fat
16.3g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (93g)

1 cup Mixed Vegetables (100g)

4.5 oz Grilled Firm Tofu (128g)

1/2 tbsp Tahini (7.5g)

1 tbsp Fresh Lemon Juice

1 tbsp Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain chickpeas, then pat dry with a towel.

  • 2

    Toss chickpeas with a drizzle of olive oil, salt, pepper, and your choice of spices such as paprika or cumin. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, shaking halfway through, until crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Press and slice the firm tofu into cubes, then grill in a lightly oiled skillet over medium heat for about 5-7 minutes per side until golden.

  • 5

    Sauté or lightly steam your mixed vegetables (diced bell pepper, thinly sliced red onion, and a handful of fresh spinach) until just tender, about 3-4 minutes.

  • 6

    Prepare the creamy tahini dressing by whisking together tahini, fresh lemon juice, water, and a pinch of salt and pepper until smooth.

  • 7

    Assemble the bowl by layering quinoa, roasted chickpeas, grilled tofu, and mixed vegetables. Drizzle the tahini dressing over the top and serve immediately.

Crispy Roasted Chickpea and Vegetable Quinoa Bowl with Creamy Tahini Dressing

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

Crispy Roasted Chickpea and Vegetable Quinoa Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea and Vegetable Quinoa Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, protein-packed quinoa, stir-fried mixed vegetables, and savory grilled tofu, all drizzled with a light, creamy tahini dressing. This balanced meal is a delight in every bite—rich in texture and flavor, it’s perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

589kcal
Protein
31.9g
Fat
16.3g
Carbs
80.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Cooked Quinoa (93g)

1 cup Mixed Vegetables (100g)

4.5 oz Grilled Firm Tofu (128g)

1/2 tbsp Tahini (7.5g)

1 tbsp Fresh Lemon Juice

1 tbsp Water

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Rinse and drain chickpeas, then pat dry with a towel.

  • 2

    Toss chickpeas with a drizzle of olive oil, salt, pepper, and your choice of spices such as paprika or cumin. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, shaking halfway through, until crispy.

  • 3

    While the chickpeas roast, cook quinoa according to package instructions. Fluff with a fork once done.

  • 4

    Press and slice the firm tofu into cubes, then grill in a lightly oiled skillet over medium heat for about 5-7 minutes per side until golden.

  • 5

    Sauté or lightly steam your mixed vegetables (diced bell pepper, thinly sliced red onion, and a handful of fresh spinach) until just tender, about 3-4 minutes.

  • 6

    Prepare the creamy tahini dressing by whisking together tahini, fresh lemon juice, water, and a pinch of salt and pepper until smooth.

  • 7

    Assemble the bowl by layering quinoa, roasted chickpeas, grilled tofu, and mixed vegetables. Drizzle the tahini dressing over the top and serve immediately.