YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Buddha Bowl
Enjoy a vibrant, nourishing fusion of crispy roasted chickpeas, baked tofu, and fresh edamame perched atop a bed of fluffy quinoa and colorful roasted vegetables. This Buddha bowl delivers a delightful mix of textures and flavors that combine savory, nutty, and slightly smoky notes with a burst of freshness from the vegetables.
INGREDIENTS
1/2 cup Roasted Chickpeas
4 ounces Firm Tofu
1/2 cup Shelled Edamame
1/2 cup Cooked Quinoa
1 cup Mixed Roasted Vegetables (Broccoli & Bell Peppers)
PREPARATION
Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss with a drizzle of olive oil, salt, and your favorite spices (like smoked paprika and cumin). Spread them on a baking sheet.
Roast the chickpeas in the preheated oven for about 20-25 minutes until they are crispy, shaking the pan halfway through for even crisping.
While the chickpeas roast, press the tofu to remove excess moisture and then cut it into cubes. Optionally, marinate tofu briefly with a splash of soy sauce and garlic powder.
In a separate pan, lightly sauté or bake the tofu cubes until golden on all sides, about 10-12 minutes in the oven or 6-8 minutes in a skillet.
Prepare the quinoa according to package instructions if not already cooked, and season lightly with salt and pepper.
Assemble the Buddha bowl by layering the cooked quinoa at the base. Add the roasted chickpeas, sautéed tofu, shelled edamame, and mixed roasted vegetables.
Drizzle with a squeeze of fresh lemon juice and a light drizzle of olive oil if desired. Toss gently to combine flavors and serve warm.