Name: Crispy Spiced Chickpea Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup roasted chickpeas (123g); 4 ounces extra-firm tofu (113g); 0.5 cup cooked quinoa (93g); 2 tbsp hemp seeds (20g); 2 cups baby spinach (60g total); 0.5 cup red bell pepper, sliced (75g); 1 tbsp lemon juice (15g); 1 tsp cumin powder; 1 tsp paprika; Salt and pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Crispy Spiced Chickpea Power Bowl

Enjoy a vibrant bowl featuring crispy, spiced chickpeas paired with marinated tofu, fluffy quinoa, and peppery baby spinach, accented by crunchy red bell pepper and a bright splash of lemon juice. This power bowl marries textures and layers of flavor for a satisfying meal that supports your fitness goals.

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NUTRITION

Protein

33.8g

Fat

20g

Carbs

63g

SERVINGS

1 serving

INGREDIENTS

0.75 cup roasted chickpeas (123g)

4 ounces extra-firm tofu (113g)

0.5 cup cooked quinoa (93g)

2 tbsp hemp seeds (20g)

2 cups baby spinach (60g total)

0.5 cup red bell pepper, sliced (75g)

1 tbsp lemon juice (15g)

1 tsp cumin powder

1 tsp paprika

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F. Toss the chickpeas with cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
2
While the chickpeas are roasting, press and dice the tofu into cubes. Optionally, lightly pan-sear in a non-stick skillet for 3-4 minutes to enhance texture.
3
Prepare the quinoa according to package instructions if not pre-cooked.
4
In a large bowl, layer the baby spinach, red bell pepper slices, roasted chickpeas, tofu cubes, and quinoa.
5
Drizzle lemon juice over the bowl and sprinkle with hemp seeds. Toss everything gently to combine flavors.
6
Adjust seasonings if needed and serve immediately.