Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender chunks of firm tofu, a medley of roasted seasonal vegetables, and fluffy quinoa, all drizzled with a light and tangy tahini-lemon dressing. This dish is a harmonious balance of textures and flavors that’s both nourishing and satisfying.

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NUTRITION

604kcal
Protein
32.3g
Fat
20.1g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 cup Mixed Vegetables (150g)

1/2 cup Cooked Quinoa (92g)

125g Firm Tofu

1/2 tbsp Tahini (7.5g)

1 tsp Lemon Juice (5g)

1 tsp Olive Oil (4.5g)

Spices: Cumin, Smoked Paprika, Salt, Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Rinse and drain chickpeas, then toss them with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the chickpeas and vegetables in the oven. Roast chickpeas for 25-30 minutes until crispy, and vegetables for about 20-25 minutes until tender and slightly charred.

  • 5

    While roasting, cook quinoa according to package instructions.

  • 6

    Meanwhile, cut the tofu into cubes. Lightly pan-sear the tofu in a non-stick skillet over medium heat with a pinch of salt and pepper until all sides are golden and crispy, about 5-7 minutes.

  • 7

    In a small bowl, whisk together tahini, lemon juice, a splash of water (if needed to thin), and a pinch of salt to make a creamy dressing.

  • 8

    Assemble your Buddha Bowl by placing a base of quinoa, topping with roasted chickpeas, vegetables, and crispy tofu. Drizzle the tahini dressing over the top and serve warm or at room temperature.

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing

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

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing

Enjoy a vibrant bowl featuring crispy roasted chickpeas, tender chunks of firm tofu, a medley of roasted seasonal vegetables, and fluffy quinoa, all drizzled with a light and tangy tahini-lemon dressing. This dish is a harmonious balance of textures and flavors that’s both nourishing and satisfying.

NUTRITION

604kcal
Protein
32.3g
Fat
20.1g
Carbs
81.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas (164g)

1 cup Mixed Vegetables (150g)

1/2 cup Cooked Quinoa (92g)

125g Firm Tofu

1/2 tbsp Tahini (7.5g)

1 tsp Lemon Juice (5g)

1 tsp Olive Oil (4.5g)

Spices: Cumin, Smoked Paprika, Salt, Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Rinse and drain chickpeas, then toss them with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet.

  • 3

    Prepare the mixed vegetables by cutting bell pepper, zucchini, and red onion into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 4

    Place the chickpeas and vegetables in the oven. Roast chickpeas for 25-30 minutes until crispy, and vegetables for about 20-25 minutes until tender and slightly charred.

  • 5

    While roasting, cook quinoa according to package instructions.

  • 6

    Meanwhile, cut the tofu into cubes. Lightly pan-sear the tofu in a non-stick skillet over medium heat with a pinch of salt and pepper until all sides are golden and crispy, about 5-7 minutes.

  • 7

    In a small bowl, whisk together tahini, lemon juice, a splash of water (if needed to thin), and a pinch of salt to make a creamy dressing.

  • 8

    Assemble your Buddha Bowl by placing a base of quinoa, topping with roasted chickpeas, vegetables, and crispy tofu. Drizzle the tahini dressing over the top and serve warm or at room temperature.