YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea and Vegetable Power Bowl with Creamy Lemon-Herb Dressing
Enjoy a vibrant and hearty power bowl featuring crispy roasted chickpeas, fluffy quinoa, and a rainbow of roasted vegetables, all tied together with a tangy, creamy lemon-herb dressing. This bowl delivers a satisfying crunch, fresh flavors, and a balanced profile that fuels your body and delights your taste buds.
INGREDIENTS
0.75 cup roasted Chickpeas (123g)
0.5 cup cooked Quinoa (93g)
1 cup chopped Red Bell Pepper (149g)
1 small chopped Zucchini (118g)
125g Extra Firm Tofu
0.25 cup Nonfat Greek Yogurt (60g)
1 tablespoon Lemon Juice (15g)
2 tablespoons Fresh Herbs (8g)
PREPARATION
Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a drizzle of olive oil (optional if within your macro limits) and a pinch of salt, then spread on a baking sheet and roast for about 25-30 minutes until crispy, shaking the pan halfway through.
Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Chop the red bell pepper and zucchini into bite-sized pieces. Optionally, lightly season with salt and pepper, and roast in the oven for the last 15 minutes if you prefer softened vegetables.
Drain and press the extra firm tofu to remove excess moisture, then cut it into cubes. If you like a bit of texture, consider pan-searing the tofu lightly using a nonstick spray for 3-4 minutes until edges turn golden.
In a small bowl, prepare the lemon-herb dressing by mixing the nonfat Greek yogurt with lemon juice and freshly chopped herbs. Adjust seasoning with a little salt and pepper to taste.
Assemble your power bowl by layering the cooked quinoa at the base, followed by the roasted chickpeas, tofu cubes, and chopped vegetables. Drizzle the creamy lemon-herb dressing over the top.
Garnish with additional fresh herbs if desired and enjoy your nutritious, balanced power bowl.