Roasted Chickpea and Veggie Buddha Bowl

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

Roasted Chickpea and Veggie Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Veggie Buddha Bowl

Crispy roasted chickpeas and firm tofu served over a bed of fluffy quinoa and fresh greens, finished with a zesty lemon-hemp dressing for a vibrant crunch.

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NUTRITION

361kcal
Protein
32.0g
Fat
15.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Chickpeas

4 ounce Firm tofu

0.13 cup Cooked quinoa

1 cup Baby spinach

0.5 cup Broccoli florets

2 tablespoon Nutritional yeast

0.5 tablespoon Hemp seeds

1 tablespoon Lemon juice

0.25 teaspoon Olive oil

0.25 teaspoon Garlic powder

0.25 teaspoon Smoked paprika

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Pat the chickpeas and cubed tofu dry with a clean towel, then toss them in a bowl with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

  • 3

    Spread the chickpeas and tofu in a single layer on the baking sheet and roast for 20-25 minutes until the chickpeas are crispy and the tofu is golden.

  • 4

    While the protein is roasting, steam the broccoli florets for 3-5 minutes until they are tender-crisp and bright green.

  • 5

    In a small jar or bowl, whisk together the lemon juice, nutritional yeast, and hemp seeds to create a thick, savory dressing.

  • 6

    Assemble the bowl by placing the fresh baby spinach and cooked quinoa at the base, then top with the roasted chickpeas, tofu, and steamed broccoli.

  • 7

    Drizzle the lemon-hemp dressing over the top and enjoy immediately.

Roasted Chickpea and Veggie Buddha Bowl

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

Roasted Chickpea and Veggie Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Chickpea and Veggie Buddha Bowl

Crispy roasted chickpeas and firm tofu served over a bed of fluffy quinoa and fresh greens, finished with a zesty lemon-hemp dressing for a vibrant crunch.

NUTRITION

361kcal
Protein
32.0g
Fat
15.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Chickpeas

4 ounce Firm tofu

0.13 cup Cooked quinoa

1 cup Baby spinach

0.5 cup Broccoli florets

2 tablespoon Nutritional yeast

0.5 tablespoon Hemp seeds

1 tablespoon Lemon juice

0.25 teaspoon Olive oil

0.25 teaspoon Garlic powder

0.25 teaspoon Smoked paprika

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Pat the chickpeas and cubed tofu dry with a clean towel, then toss them in a bowl with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

  • 3

    Spread the chickpeas and tofu in a single layer on the baking sheet and roast for 20-25 minutes until the chickpeas are crispy and the tofu is golden.

  • 4

    While the protein is roasting, steam the broccoli florets for 3-5 minutes until they are tender-crisp and bright green.

  • 5

    In a small jar or bowl, whisk together the lemon juice, nutritional yeast, and hemp seeds to create a thick, savory dressing.

  • 6

    Assemble the bowl by placing the fresh baby spinach and cooked quinoa at the base, then top with the roasted chickpeas, tofu, and steamed broccoli.

  • 7

    Drizzle the lemon-hemp dressing over the top and enjoy immediately.