YOUR SOLIN GENERATED RECIPE
Roasted Red Pepper Hummus Bowl with Fresh Vegetables
A vibrant bowl featuring a creamy roasted red pepper hummus base layered over fluffy quinoa, crispy roasted chickpeas, and tender edamame, accented with protein-packed grilled tofu and a crunchy sprinkle of hemp seeds. Fresh baby spinach and sliced veggies add a refreshing contrast to this satisfying bowl that balances textures and flavors for a nourishing meal.
INGREDIENTS
1/4 cup Roasted Red Pepper Hummus (60g)
1/2 cup Cooked Quinoa (92g)
1/3 cup Roasted Chickpeas (55g)
1/2 cup Shelled Edamame (78g)
50g Grilled Tofu
2 tbsp Hemp Seeds (20g)
1 cup Baby Spinach (30g)
1 serving Mixed Fresh Vegetables (50g)
PREPARATION
Prepare all ingredients by cooking quinoa according to package instructions and steaming edamame until tender.
Roast chickpeas in the oven with a light spray of olive oil and your favorite seasonings at 400°F for 20-25 minutes until crisp.
Grill or pan-sear tofu slices until golden on both sides, then cut into bite-sized cubes.
In a serving bowl, spread the roasted red pepper hummus as a base.
Layer over the hummus: cooked quinoa, roasted chickpeas, steamed edamame, and grilled tofu.
Top with baby spinach and a mix of fresh vegetables like cucumber and cherry tomatoes.
Sprinkle hemp seeds evenly over the bowl for added crunch and protein.
Toss gently if desired and serve immediately.