YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Avocado Bowl with Fresh Herbs
A vibrant bowl featuring crispy roasted chickpeas, tender edamame, and fluffy quinoa combined with fresh avocado and lightly poached egg whites. Fresh herbs and a dash of olive oil tie all the flavors together in a satisfying, nutrient-packed meal that’s perfect for any time of day.
INGREDIENTS
1 cup canned chickpeas (drained)
1/2 cup shelled edamame (boiled)
1/2 cup cooked quinoa
1/4 medium avocado
2 egg whites
1 tsp extra virgin olive oil
Fresh herbs (parsley, cilantro, mint)
Spices: paprika, garlic powder, salt, pepper
PREPARATION
Preheat your oven to 400°F. Rinse and drain the chickpeas, then pat them dry with a paper towel.
Toss the chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until they are crispy, shaking the pan halfway through.
While the chickpeas roast, prepare the quinoa according to package instructions and steam or boil the edamame until tender.
Lightly poach the egg whites in simmering water until just set, about 2-3 minutes.
Assemble the bowl by layering the cooked quinoa, edamame, roasted chickpeas, and diced avocado. Top with the poached egg whites and sprinkle generously with chopped fresh herbs.
Drizzle a tiny bit more olive oil and season with additional salt and pepper if desired. Serve warm and enjoy!