Roasted Pumpkin Quinoa Power Bowl

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

Roasted Pumpkin Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Quinoa Power Bowl

A vibrant power bowl featuring sweet roasted pumpkin, fluffy quinoa, hearty chickpeas, crisp spinach, marinated tofu, and tangy feta cheese. With a mix of textures and flavors, this nourishing bowl is designed to fuel your day with balanced macronutrients and a delightful blend of autumnal spice and fresh greens.

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NUTRITION

569kcal
Protein
31.9g
Fat
24.6g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

150g Roasted Pumpkin

0.5 cup Cooked Quinoa (93g)

0.5 cup Cooked Chickpeas (82g)

1 cup Baby Spinach (30g)

150g Firm Tofu

50g Feta Cheese

1 tbsp Olive Oil

Seasonings (Salt, Pepper, Paprika)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with half the olive oil, salt, pepper, and a sprinkle of paprika. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, prepare the quinoa according to package directions, and rinse the chickpeas under running water if using canned. Set aside.

  • 3

    Cut the tofu into cubes and gently sauté in a non-stick pan with the remaining olive oil and a pinch of salt until lightly golden on all sides. This should take about 5-7 minutes.

  • 4

    In a large bowl, combine the roasted pumpkin, cooked quinoa, chickpeas, fresh baby spinach, and sautéed tofu.

  • 5

    Top the bowl with crumbled feta cheese. Adjust seasonings with a little extra salt and pepper if desired.

  • 6

    Toss gently to combine all the flavors, then serve warm or at room temperature.

Roasted Pumpkin Quinoa Power Bowl

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

Roasted Pumpkin Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Roasted Pumpkin Quinoa Power Bowl

A vibrant power bowl featuring sweet roasted pumpkin, fluffy quinoa, hearty chickpeas, crisp spinach, marinated tofu, and tangy feta cheese. With a mix of textures and flavors, this nourishing bowl is designed to fuel your day with balanced macronutrients and a delightful blend of autumnal spice and fresh greens.

NUTRITION

569kcal
Protein
31.9g
Fat
24.6g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

150g Roasted Pumpkin

0.5 cup Cooked Quinoa (93g)

0.5 cup Cooked Chickpeas (82g)

1 cup Baby Spinach (30g)

150g Firm Tofu

50g Feta Cheese

1 tbsp Olive Oil

Seasonings (Salt, Pepper, Paprika)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with half the olive oil, salt, pepper, and a sprinkle of paprika. Spread them on a baking sheet and roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, prepare the quinoa according to package directions, and rinse the chickpeas under running water if using canned. Set aside.

  • 3

    Cut the tofu into cubes and gently sauté in a non-stick pan with the remaining olive oil and a pinch of salt until lightly golden on all sides. This should take about 5-7 minutes.

  • 4

    In a large bowl, combine the roasted pumpkin, cooked quinoa, chickpeas, fresh baby spinach, and sautéed tofu.

  • 5

    Top the bowl with crumbled feta cheese. Adjust seasonings with a little extra salt and pepper if desired.

  • 6

    Toss gently to combine all the flavors, then serve warm or at room temperature.