Crispy Chickpea Avocado Bowl with Fresh Herbs

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

Crispy Chickpea Avocado Bowl with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Avocado Bowl with Fresh Herbs

Enjoy a vibrant bowl featuring crispy roasted chickpeas, creamy avocado, tender quinoa, and protein-packed grilled tempeh tossed with fresh spinach and sprinkled with aromatic cilantro and a squeeze of lemon. This dish combines contrasting textures and bright flavors for a nutritious, satisfying meal.

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NUTRITION

562kcal
Protein
32.1g
Fat
23g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/4 medium avocado (50g)

1 cup baby spinach (30g)

1/2 cup cooked quinoa (93g)

4 ounces grilled tempeh (113g)

2 tbsp fresh cilantro (4g)

1 lemon wedge (15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting chickpeas if not using pre-roasted.

  • 2

    Rinse and drain canned chickpeas (or use soaked dry chickpeas), toss with a pinch of salt, pepper, and a light drizzle of olive oil, and roast on a baking sheet for 20-25 minutes until crispy.

  • 3

    While chickpeas roast, cook quinoa according to package instructions and set aside.

  • 4

    Slice the avocado and roughly chop the baby spinach and cilantro.

  • 5

    Grill the tempeh: slice into 1/4-inch pieces, marinate lightly with your favorite herbs and spices if desired, and grill for about 3-4 minutes per side until grill marks appear.

  • 6

    Assemble the bowl by layering the spinach, quinoa, roasted chickpeas, avocado slices, and grilled tempeh.

  • 7

    Sprinkle fresh cilantro over the top and finish with a squeeze of lemon juice for brightness.

  • 8

    Serve immediately and enjoy the mix of textures and flavors.

Crispy Chickpea Avocado Bowl with Fresh Herbs

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

Crispy Chickpea Avocado Bowl with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Avocado Bowl with Fresh Herbs

Enjoy a vibrant bowl featuring crispy roasted chickpeas, creamy avocado, tender quinoa, and protein-packed grilled tempeh tossed with fresh spinach and sprinkled with aromatic cilantro and a squeeze of lemon. This dish combines contrasting textures and bright flavors for a nutritious, satisfying meal.

NUTRITION

562kcal
Protein
32.1g
Fat
23g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup roasted chickpeas (82g)

1/4 medium avocado (50g)

1 cup baby spinach (30g)

1/2 cup cooked quinoa (93g)

4 ounces grilled tempeh (113g)

2 tbsp fresh cilantro (4g)

1 lemon wedge (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting chickpeas if not using pre-roasted.

  • 2

    Rinse and drain canned chickpeas (or use soaked dry chickpeas), toss with a pinch of salt, pepper, and a light drizzle of olive oil, and roast on a baking sheet for 20-25 minutes until crispy.

  • 3

    While chickpeas roast, cook quinoa according to package instructions and set aside.

  • 4

    Slice the avocado and roughly chop the baby spinach and cilantro.

  • 5

    Grill the tempeh: slice into 1/4-inch pieces, marinate lightly with your favorite herbs and spices if desired, and grill for about 3-4 minutes per side until grill marks appear.

  • 6

    Assemble the bowl by layering the spinach, quinoa, roasted chickpeas, avocado slices, and grilled tempeh.

  • 7

    Sprinkle fresh cilantro over the top and finish with a squeeze of lemon juice for brightness.

  • 8

    Serve immediately and enjoy the mix of textures and flavors.