YOUR SOLIN GENERATED RECIPE
Roasted Vegetable and Chickpea Buddha Bowl
Crispy roasted tofu and chickpeas tossed with tender broccoli over fluffy quinoa, finished with a creamy lemon-tahini drizzle that adds a bright, nutty finish.
INGREDIENTS
8 oz Extra firm tofu
0.25 cup Canned chickpeas
0.13 cup Cooked quinoa
1 cup Broccoli florets
2 tbsp Nutritional yeast
0.5 tbsp Tahini
1 tbsp Lemon juice
0.25 tsp Olive oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Press the tofu with a heavy object for 10 minutes to remove moisture, then cut into half-inch cubes.
In a large bowl, toss the tofu cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper.
Arrange the mixture in a single layer on the prepared baking sheet and roast for 22 minutes until the tofu is crisp.
In a small jar, whisk the tahini and lemon juice with one tablespoon of warm water until the consistency is smooth and pourable.
Place the warm quinoa in a serving bowl and top with the roasted tofu, chickpeas, and broccoli.
Finish by dusting the bowl with nutritional yeast and drizzling the creamy tahini dressing over the top.