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

Savor a vibrant bowl featuring a silky, homemade roasted red pepper hummus paired with fresh spinach, tender edamame, crisp tofu cubes, and a crunchy sprinkle of pumpkin seeds. This bowl harmonizes creamy and crunchy textures with a balanced, bright flavor, perfect for a nutritious and satisfying meal.

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NUTRITION

944kcal
Protein
51.5g
Fat
41.1g
Carbs
105.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas

1 medium Roasted Red Pepper

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 Garlic Clove

1 tsp Olive Oil

1/2 cup Roasted Red Pepper Hummus

1/2 cup Shelled Edamame (cooked)

1 cup Fresh Spinach

4 oz Extra-Firm Tofu

2 tbsp Pumpkin Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F. If the red pepper isn’t pre-roasted, place a whole red pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin blisters and chars slightly. Then place in a bowl and cover for 10 minutes to steam, making it easier to peel.

  • 2

    Once the pepper is cooled, peel off the skin and seeds.

  • 3

    In a food processor, combine the cooked chickpeas, roasted red pepper, tahini, lemon juice, garlic, and olive oil. Blend until smooth to create a creamy roasted red pepper hummus. Adjust seasoning as needed.

  • 4

    Spoon about 1/2 cup of the prepared hummus into a bowl.

  • 5

    Top the hummus with 1/2 cup of steamed shelled edamame, a fresh cup of spinach, and 4 ounces of cubed extra-firm tofu (lightly pan-seared or roasted for a few minutes if preferred).

  • 6

    Finish by sprinkling 2 tablespoons of pumpkin seeds over the bowl for an extra crunch.

  • 7

    Drizzle a tiny bit more olive oil if desired, and serve immediately.

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

Savor a vibrant bowl featuring a silky, homemade roasted red pepper hummus paired with fresh spinach, tender edamame, crisp tofu cubes, and a crunchy sprinkle of pumpkin seeds. This bowl harmonizes creamy and crunchy textures with a balanced, bright flavor, perfect for a nutritious and satisfying meal.

NUTRITION

944kcal
Protein
51.5g
Fat
41.1g
Carbs
105.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Cooked Chickpeas

1 medium Roasted Red Pepper

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 Garlic Clove

1 tsp Olive Oil

1/2 cup Roasted Red Pepper Hummus

1/2 cup Shelled Edamame (cooked)

1 cup Fresh Spinach

4 oz Extra-Firm Tofu

2 tbsp Pumpkin Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F. If the red pepper isn’t pre-roasted, place a whole red pepper on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin blisters and chars slightly. Then place in a bowl and cover for 10 minutes to steam, making it easier to peel.

  • 2

    Once the pepper is cooled, peel off the skin and seeds.

  • 3

    In a food processor, combine the cooked chickpeas, roasted red pepper, tahini, lemon juice, garlic, and olive oil. Blend until smooth to create a creamy roasted red pepper hummus. Adjust seasoning as needed.

  • 4

    Spoon about 1/2 cup of the prepared hummus into a bowl.

  • 5

    Top the hummus with 1/2 cup of steamed shelled edamame, a fresh cup of spinach, and 4 ounces of cubed extra-firm tofu (lightly pan-seared or roasted for a few minutes if preferred).

  • 6

    Finish by sprinkling 2 tablespoons of pumpkin seeds over the bowl for an extra crunch.

  • 7

    Drizzle a tiny bit more olive oil if desired, and serve immediately.