YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Quinoa Bowl with Creamy Lemon-Tahini Dressing
A vibrant and satisfying bowl featuring crispy roasted chickpeas, perfectly fluffy quinoa, tender roasted veggies, and savory seared tempeh, all drizzled with a tangy, creamy lemon-tahini dressing. This bowl offers an exciting medley of textures and flavors while ensuring a balanced nutrient profile.
INGREDIENTS
1/2 cup canned chickpeas (drained)
1/2 cup cooked quinoa
1 cup mixed roasted vegetables (zucchini & red bell pepper)
100g seared tempeh
1 tbsp tahini
1 tbsp lemon juice
1 clove garlic, minced
1 tsp olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with a splash of olive oil, salt, pepper, and a pinch of your favorite spices (such as paprika or cumin) before spreading them on a baking sheet. Roast for about 20-25 minutes until crispy.
Meanwhile, chop the zucchini and red bell pepper into bite-sized pieces. Toss with a little olive oil, salt, and pepper. Spread the vegetables on another baking sheet and roast in the oven for around 15-20 minutes until tender with slight browning.
Cook quinoa according to package instructions if not pre-cooked.
Slice the tempeh into cubes and sear in a non-stick skillet over medium-high heat with 1 tsp olive oil until golden brown on all sides, about 5-7 minutes.
In a small bowl, combine tahini, lemon juice, minced garlic, and a splash of water. Whisk until smooth and creamy; adjust seasoning with salt and pepper as needed.
Assemble the bowl by layering the quinoa at the base. Top with roasted chickpeas, veggies, and seared tempeh.
Drizzle the creamy lemon-tahini dressing over the bowl and serve immediately.