Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

A vibrant bowl featuring silky roasted red pepper hummus alongside crispy roasted chickpeas, marinated extra firm tofu, nutty quinoa, and fresh baby spinach. Crowned with a creamy dollop of nonfat Greek yogurt, every bite delivers a blend of textures and flavors that are both satisfying and energizing.

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NUTRITION

541kcal
Protein
40g
Fat
19g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Roasted Chickpeas

1/3 cup Roasted Red Pepper Hummus

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F. Press the tofu for 10 minutes to remove excess moisture, then cut into cubes and lightly toss with preferred spices.

  • 2

    Spread the tofu on a baking sheet and roast for about 20-25 minutes until lightly golden.

  • 3

    While tofu is roasting, prepare your roasted chickpeas if not pre-made: toss rinsed chickpeas with olive oil and seasonings, then roast for 20 minutes until crispy.

  • 4

    In a blender, combine roasted red bell pepper, a portion of canned chickpeas, tahini, lemon juice, garlic, and a splash of water to create a silky hummus. Adjust seasoning to taste.

  • 5

    Assemble your bowl by layering baby spinach as the base, then add a portion of cooked quinoa.

  • 6

    Spoon on the roasted red pepper hummus, add the roasted tofu cubes, and sprinkle the roasted chickpeas over the top.

  • 7

    Finish with a dollop of nonfat Greek yogurt for extra creaminess. Optionally, drizzle with a little lemon juice or olive oil and garnish with fresh herbs.

Creamy Roasted Red Pepper Hummus Bowl

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

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

A vibrant bowl featuring silky roasted red pepper hummus alongside crispy roasted chickpeas, marinated extra firm tofu, nutty quinoa, and fresh baby spinach. Crowned with a creamy dollop of nonfat Greek yogurt, every bite delivers a blend of textures and flavors that are both satisfying and energizing.

NUTRITION

541kcal
Protein
40g
Fat
19g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Roasted Chickpeas

1/3 cup Roasted Red Pepper Hummus

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F. Press the tofu for 10 minutes to remove excess moisture, then cut into cubes and lightly toss with preferred spices.

  • 2

    Spread the tofu on a baking sheet and roast for about 20-25 minutes until lightly golden.

  • 3

    While tofu is roasting, prepare your roasted chickpeas if not pre-made: toss rinsed chickpeas with olive oil and seasonings, then roast for 20 minutes until crispy.

  • 4

    In a blender, combine roasted red bell pepper, a portion of canned chickpeas, tahini, lemon juice, garlic, and a splash of water to create a silky hummus. Adjust seasoning to taste.

  • 5

    Assemble your bowl by layering baby spinach as the base, then add a portion of cooked quinoa.

  • 6

    Spoon on the roasted red pepper hummus, add the roasted tofu cubes, and sprinkle the roasted chickpeas over the top.

  • 7

    Finish with a dollop of nonfat Greek yogurt for extra creaminess. Optionally, drizzle with a little lemon juice or olive oil and garnish with fresh herbs.