Crunchy Roasted Edamame and Pumpkin Seed Bowl

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

Crunchy Roasted Edamame and Pumpkin Seed Bowl

YOUR SOLIN GENERATED RECIPE

Crunchy Roasted Edamame and Pumpkin Seed Bowl

Enjoy a vibrant vegan snack featuring crunchy roasted edamame, toasted pumpkin seeds, and a savory sprinkle of nutritional yeast. This bowl balances textures and flavors with a light citrusy dressing, perfect for a morning energy boost.

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NUTRITION

326kcal
Protein
25.2g
Fat
16.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup shelled Edamame (115g)

1/2 oz Pumpkin Seeds (14g)

2 tbsp Nutritional Yeast (16g total)

1 tsp Olive Oil (4.5g)

1 tsp Lemon Juice (5g)

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, toss the shelled edamame with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Spread the edamame in a single layer on a baking sheet and roast for 12-15 minutes or until they become crunchy, stirring halfway through.

  • 4

    While the edamame roasts, lightly toast the pumpkin seeds in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove from heat.

  • 5

    Once the edamame are roasted, transfer them to a serving bowl, add the toasted pumpkin seeds, and sprinkle the nutritional yeast over the top.

  • 6

    Drizzle with lemon juice, toss lightly and serve immediately.

Crunchy Roasted Edamame and Pumpkin Seed Bowl

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

Crunchy Roasted Edamame and Pumpkin Seed Bowl

YOUR SOLIN GENERATED RECIPE

Crunchy Roasted Edamame and Pumpkin Seed Bowl

Enjoy a vibrant vegan snack featuring crunchy roasted edamame, toasted pumpkin seeds, and a savory sprinkle of nutritional yeast. This bowl balances textures and flavors with a light citrusy dressing, perfect for a morning energy boost.

NUTRITION

326kcal
Protein
25.2g
Fat
16.6g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup shelled Edamame (115g)

1/2 oz Pumpkin Seeds (14g)

2 tbsp Nutritional Yeast (16g total)

1 tsp Olive Oil (4.5g)

1 tsp Lemon Juice (5g)

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, toss the shelled edamame with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Spread the edamame in a single layer on a baking sheet and roast for 12-15 minutes or until they become crunchy, stirring halfway through.

  • 4

    While the edamame roasts, lightly toast the pumpkin seeds in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove from heat.

  • 5

    Once the edamame are roasted, transfer them to a serving bowl, add the toasted pumpkin seeds, and sprinkle the nutritional yeast over the top.

  • 6

    Drizzle with lemon juice, toss lightly and serve immediately.