Herb-Roasted Chickpea and Quinoa Bowl

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

Herb-Roasted Chickpea and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chickpea and Quinoa Bowl

Savor a vibrant bowl featuring herb-roasted chickpeas paired with fluffy quinoa, lightly pan-seared tofu, and fresh spinach, all elevated by a zesty lemon-olive oil dressing. This clean, wholesome dish is both satisfying and balanced.

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NUTRITION

553kcal
Protein
33.6g
Fat
17.6g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas

1/2 cup Cooked Quinoa

5 ounces Extra Firm Tofu

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the cooked chickpeas. Toss them with a teaspoon of olive oil and mixed dried herbs, then spread on a baking sheet. Roast in the oven for 20-25 minutes until they are slightly crispy.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Press the tofu to remove excess water, then cut into cubes. Pan-sear the tofu in a non-stick skillet over medium heat, cooking for 5-7 minutes until edges are golden.

  • 5

    In a bowl, combine the roasted chickpeas, cooked quinoa, and pan-seared tofu. Add fresh spinach on top.

  • 6

    Drizzle with lemon juice and a small amount of olive oil. Toss gently to mix all flavors.

  • 7

    Serve warm and enjoy a balanced, herb-infused bowl.

Herb-Roasted Chickpea and Quinoa Bowl

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

Herb-Roasted Chickpea and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chickpea and Quinoa Bowl

Savor a vibrant bowl featuring herb-roasted chickpeas paired with fluffy quinoa, lightly pan-seared tofu, and fresh spinach, all elevated by a zesty lemon-olive oil dressing. This clean, wholesome dish is both satisfying and balanced.

NUTRITION

553kcal
Protein
33.6g
Fat
17.6g
Carbs
70.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas

1/2 cup Cooked Quinoa

5 ounces Extra Firm Tofu

1 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the cooked chickpeas. Toss them with a teaspoon of olive oil and mixed dried herbs, then spread on a baking sheet. Roast in the oven for 20-25 minutes until they are slightly crispy.

  • 3

    While the chickpeas are roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 4

    Press the tofu to remove excess water, then cut into cubes. Pan-sear the tofu in a non-stick skillet over medium heat, cooking for 5-7 minutes until edges are golden.

  • 5

    In a bowl, combine the roasted chickpeas, cooked quinoa, and pan-seared tofu. Add fresh spinach on top.

  • 6

    Drizzle with lemon juice and a small amount of olive oil. Toss gently to mix all flavors.

  • 7

    Serve warm and enjoy a balanced, herb-infused bowl.