Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

Savor a vibrant bowl featuring crispy roasted chickpeas, protein-packed tofu and edamame atop a fluffy bed of quinoa and fresh spinach, accented by juicy cherry tomatoes and a silky drizzle of tangy tahini sauce. This balanced dish delivers a satisfying mix of textures and flavors while keeping you energized and nourished.

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NUTRITION

558kcal
Protein
36.2g
Fat
21.3g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup roasted Chickpeas (82g)

0.5 cup cooked Quinoa (93g)

150g Firm Tofu

0.5 cup Shelled Edamame (75g)

1 cup Baby Spinach (30g)

0.5 cup Cherry Tomatoes (75g)

1 tablespoon Tahini Sauce (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry. Toss the chickpeas in your favorite spices (such as cumin, paprika, salt, and pepper) and a drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Rinse the quinoa and cook it according to package instructions, usually by simmering in water for about 15 minutes until fluffy.

  • 3

    Press the tofu to remove excess moisture, then cut it into small cubes. Lightly sauté in a non-stick pan over medium heat until golden on all sides.

  • 4

    If using frozen edamame, quickly blanch them in boiling water for 2-3 minutes and drain, or if fresh, steam them lightly until tender.

  • 5

    In a large bowl, combine the baby spinach, roasted chickpeas, cooked quinoa, sautéed tofu, edamame, and cherry tomatoes.

  • 6

    Drizzle the tahini sauce over the bowl. Toss gently to combine all flavors and textures.

  • 7

    Serve immediately and enjoy your nutrient-packed Buddha Bowl!

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

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

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl with Tahini Sauce

Savor a vibrant bowl featuring crispy roasted chickpeas, protein-packed tofu and edamame atop a fluffy bed of quinoa and fresh spinach, accented by juicy cherry tomatoes and a silky drizzle of tangy tahini sauce. This balanced dish delivers a satisfying mix of textures and flavors while keeping you energized and nourished.

NUTRITION

558kcal
Protein
36.2g
Fat
21.3g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup roasted Chickpeas (82g)

0.5 cup cooked Quinoa (93g)

150g Firm Tofu

0.5 cup Shelled Edamame (75g)

1 cup Baby Spinach (30g)

0.5 cup Cherry Tomatoes (75g)

1 tablespoon Tahini Sauce (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain chickpeas, then pat them dry. Toss the chickpeas in your favorite spices (such as cumin, paprika, salt, and pepper) and a drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy.

  • 2

    Rinse the quinoa and cook it according to package instructions, usually by simmering in water for about 15 minutes until fluffy.

  • 3

    Press the tofu to remove excess moisture, then cut it into small cubes. Lightly sauté in a non-stick pan over medium heat until golden on all sides.

  • 4

    If using frozen edamame, quickly blanch them in boiling water for 2-3 minutes and drain, or if fresh, steam them lightly until tender.

  • 5

    In a large bowl, combine the baby spinach, roasted chickpeas, cooked quinoa, sautéed tofu, edamame, and cherry tomatoes.

  • 6

    Drizzle the tahini sauce over the bowl. Toss gently to combine all flavors and textures.

  • 7

    Serve immediately and enjoy your nutrient-packed Buddha Bowl!