Crunchy Rainbow Power Bowl with Citrus Vinaigrette

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

Crunchy Rainbow Power Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Power Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl featuring a mix of hearty quinoa, roasted chickpeas, tender edamame, and grilled tofu joined by crisp red bell pepper, shredded carrots, red cabbage, and cucumber. A zesty citrus vinaigrette ties the colorful ingredients together for a satisfying meal that is as delicious as it is nourishing.

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NUTRITION

545kcal
Protein
31.8g
Fat
17.9g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1/2 cup shelled edamame (78g)

1/2 cup grilled tofu (76g)

1/2 medium red bell pepper (60g)

1/2 cup shredded carrots (55g)

1/2 cup red cabbage (45g)

1/2 cup chopped cucumber (52g)

1 serving citrus vinaigrette (olive oil with lemon and orange juice mix)

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PREPARATION

  • 1

    Prepare the citrus vinaigrette by whisking together olive oil, freshly squeezed lemon juice, and orange juice in a small bowl.

  • 2

    In a large bowl, combine the cooked quinoa, roasted chickpeas, shelled edamame, and grilled tofu.

  • 3

    Add the chopped red bell pepper, shredded carrots, red cabbage, and cucumber to the bowl.

  • 4

    Drizzle the citrus vinaigrette over the mixed ingredients and toss gently to ensure an even coating.

  • 5

    Serve immediately and enjoy this refreshing, crunchy rainbow power bowl either as a filling lunch or a light dinner.

Crunchy Rainbow Power Bowl with Citrus Vinaigrette

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

Crunchy Rainbow Power Bowl with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Power Bowl with Citrus Vinaigrette

Enjoy a vibrant bowl featuring a mix of hearty quinoa, roasted chickpeas, tender edamame, and grilled tofu joined by crisp red bell pepper, shredded carrots, red cabbage, and cucumber. A zesty citrus vinaigrette ties the colorful ingredients together for a satisfying meal that is as delicious as it is nourishing.

NUTRITION

545kcal
Protein
31.8g
Fat
17.9g
Carbs
69.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

1/2 cup roasted chickpeas (82g)

1/2 cup shelled edamame (78g)

1/2 cup grilled tofu (76g)

1/2 medium red bell pepper (60g)

1/2 cup shredded carrots (55g)

1/2 cup red cabbage (45g)

1/2 cup chopped cucumber (52g)

1 serving citrus vinaigrette (olive oil with lemon and orange juice mix)

PREPARATION

  • 1

    Prepare the citrus vinaigrette by whisking together olive oil, freshly squeezed lemon juice, and orange juice in a small bowl.

  • 2

    In a large bowl, combine the cooked quinoa, roasted chickpeas, shelled edamame, and grilled tofu.

  • 3

    Add the chopped red bell pepper, shredded carrots, red cabbage, and cucumber to the bowl.

  • 4

    Drizzle the citrus vinaigrette over the mixed ingredients and toss gently to ensure an even coating.

  • 5

    Serve immediately and enjoy this refreshing, crunchy rainbow power bowl either as a filling lunch or a light dinner.