Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

A vibrant bowl featuring herb-roasted mixed vegetables, crispy roasted chickpeas, fluffy quinoa, and a pop of edamame for an added protein kick. Each bite is a balance of warm, roasted flavors with a fresh finish that transforms simple ingredients into a wholesome, exciting meal.

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NUTRITION

629kcal
Protein
30.7g
Fat
15.1g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked quinoa (167g)

1 cup chickpeas (164g)

0.5 cup shelled edamame (75g)

1 cup mixed roasted vegetables (150g)

1 tbsp olive oil

1 tsp mixed dried herbs

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas and pat them dry with a paper towel.

  • 2

    Toss the chickpeas with olive oil, mixed dried herbs, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas roast, prepare the mixed vegetables. Chop bell pepper, zucchini, and red onion into uniform pieces, toss with a little olive oil, salt, and pepper, and roast on a separate baking sheet for about 20 minutes until tender and slightly charred.

  • 4

    Prepare quinoa as per package instructions. For added flavor, stir in a pinch of salt after cooking. Measure out 0.75 cup of the cooked quinoa.

  • 5

    Steam or microwave the shelled edamame until tender (about 3-4 minutes if steaming).

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, steamed edamame, and roasted vegetables. Adjust seasoning with additional salt and pepper if desired.

  • 7

    Serve warm and enjoy your herb-roasted vegetable quinoa bowl with crispy chickpeas.

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

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

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Quinoa Bowl with Crispy Chickpeas

A vibrant bowl featuring herb-roasted mixed vegetables, crispy roasted chickpeas, fluffy quinoa, and a pop of edamame for an added protein kick. Each bite is a balance of warm, roasted flavors with a fresh finish that transforms simple ingredients into a wholesome, exciting meal.

NUTRITION

629kcal
Protein
30.7g
Fat
15.1g
Carbs
93g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked quinoa (167g)

1 cup chickpeas (164g)

0.5 cup shelled edamame (75g)

1 cup mixed roasted vegetables (150g)

1 tbsp olive oil

1 tsp mixed dried herbs

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas and pat them dry with a paper towel.

  • 2

    Toss the chickpeas with olive oil, mixed dried herbs, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes until crispy, stirring halfway through.

  • 3

    While the chickpeas roast, prepare the mixed vegetables. Chop bell pepper, zucchini, and red onion into uniform pieces, toss with a little olive oil, salt, and pepper, and roast on a separate baking sheet for about 20 minutes until tender and slightly charred.

  • 4

    Prepare quinoa as per package instructions. For added flavor, stir in a pinch of salt after cooking. Measure out 0.75 cup of the cooked quinoa.

  • 5

    Steam or microwave the shelled edamame until tender (about 3-4 minutes if steaming).

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted chickpeas, steamed edamame, and roasted vegetables. Adjust seasoning with additional salt and pepper if desired.

  • 7

    Serve warm and enjoy your herb-roasted vegetable quinoa bowl with crispy chickpeas.