Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and marinated grilled tempeh, nestled on a bed of fresh spinach and juicy cherry tomatoes, accented by creamy avocado and a drizzle of tangy tahini dressing.

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NUTRITION

582kcal
Protein
31g
Fat
25.4g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

½ cup Cooked Chickpeas (82g)

½ cup Cooked Quinoa (93g)

¼ medium Avocado (50g)

1 cup Fresh Spinach (30g)

½ cup Cherry Tomatoes (75g)

1 tbsp Tahini (15g)

3 oz Grilled Tempeh (85g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a drizzle of olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder).

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan occasionally for even browning.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.

  • 4

    Slice the avocado and halve the cherry tomatoes. Rinse the fresh spinach and pat dry.

  • 5

    Prepare the grilled tempeh by slicing it into cubes. Season lightly with salt and pepper, and grill in a non-stick pan over medium heat until golden brown on all sides, approximately 3-4 minutes per side.

  • 6

    To assemble the bowl, layer the spinach as the base. Add a portion of quinoa, followed by the roasted chickpeas and grilled tempeh.

  • 7

    Top with sliced avocado and cherry tomatoes. Drizzle tahini over the entire bowl to finish.

  • 8

    Serve immediately and enjoy your nutrient-packed Crispy Roasted Chickpea Buddha Bowl!

Crispy Roasted Chickpea Buddha Bowl

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

Crispy Roasted Chickpea Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpea Buddha Bowl

Enjoy a vibrant bowl featuring crispy roasted chickpeas, fluffy quinoa, and marinated grilled tempeh, nestled on a bed of fresh spinach and juicy cherry tomatoes, accented by creamy avocado and a drizzle of tangy tahini dressing.

NUTRITION

582kcal
Protein
31g
Fat
25.4g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

½ cup Cooked Chickpeas (82g)

½ cup Cooked Quinoa (93g)

¼ medium Avocado (50g)

1 cup Fresh Spinach (30g)

½ cup Cherry Tomatoes (75g)

1 tbsp Tahini (15g)

3 oz Grilled Tempeh (85g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel. Toss with a drizzle of olive oil, salt, pepper, and your favorite spices (such as smoked paprika and garlic powder).

  • 2

    Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan occasionally for even browning.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.

  • 4

    Slice the avocado and halve the cherry tomatoes. Rinse the fresh spinach and pat dry.

  • 5

    Prepare the grilled tempeh by slicing it into cubes. Season lightly with salt and pepper, and grill in a non-stick pan over medium heat until golden brown on all sides, approximately 3-4 minutes per side.

  • 6

    To assemble the bowl, layer the spinach as the base. Add a portion of quinoa, followed by the roasted chickpeas and grilled tempeh.

  • 7

    Top with sliced avocado and cherry tomatoes. Drizzle tahini over the entire bowl to finish.

  • 8

    Serve immediately and enjoy your nutrient-packed Crispy Roasted Chickpea Buddha Bowl!