YOUR SOLIN GENERATED RECIPE
Roasted Chickpea and Veggie Buddha Bowl
Crispy roasted tofu and chickpeas seasoned with smoky paprika and nutritional yeast, served over a bed of fresh spinach with a zesty lemon finish.
INGREDIENTS
6 oz Firm tofu
0.5 cup Chickpeas
2 tbsp Nutritional yeast
2 cup Baby spinach
0.5 tbsp Hemp hearts
0 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
0.5 cup Cucumber
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Press the firm tofu between paper towels to remove excess moisture then cut into half-inch cubes.
Rinse the canned chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure they get crispy.
In a large mixing bowl toss the tofu cubes and chickpeas with olive oil nutritional yeast garlic powder smoked paprika sea salt and black pepper.
Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes tossing halfway through until golden brown.
Divide the fresh baby spinach and sliced cucumber between serving bowls.
Top the greens with the warm roasted tofu and chickpeas drizzle with fresh lemon juice and sprinkle with hemp hearts.